Harissa Lamb Meatballs With Chickpeas

by Kyla Van Heerden July 1, 2022

Harissa Meatballs With Chickpeas by Christine Capendale

Recipe by Christine Capendale

Harissa Lamb Meatballs With Chickpeas
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Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 3 voted )

Ingredients

500 g lamb mince

50 g dried apricots, chopped

30 g dried breadcrumbs – soaked in 40 ml water

1 egg

5 ml ground cumin

5 ml cumin seeds

1 shallot (or onion), finely chopped

60 ml chopped fresh coriander

20 ml harissa paste

salt and pepper for seasoning

20 ml olive oil

SAUCE

10 ml olive oil

1 shallot or small onion, sliced

2 garlic cloves

chilli flakes to taste

400 g chopped tomatoes (use tinned)

20 ml harissa paste

400 g tinned chickpeas, drained and rinsed

15 ml pomegranate molasses

60 ml double cream yoghurt for serving

30 ml toasted pine nuts (optional) for serving

more fresh coriander for serving

Instructions

Check out The Reel shot by @Foodie.South.Africa

METHOD:

Combine the lamb mince, chopped apricots, breadcrumbs, egg, cumin and cumin seeds, chopped shallots and the harissa paste.Add seasoning and mix well.

Using clean hands, roll into about 24 small meatballs

Heat some of the oil in a large, deep frying pan and fry the meatballs until golden brown all over. Remove from pan and keep aside

TO MAKE THE SAUCE: Heat the remaining oil in the pan and fry the onion for 5 minutes until softened. Stir in the garlic and chilli. Then add the chopped tomato, harissa paste, chickpeas and the pomegranate molasses. Bring to a simmer and cook for 15-20 minutes or until thickened and saucy. Add some water if necessary. Nestle in the meatballs, pour in any resting juices, then return to a simmer for 5 minutes .

TO SERVE: Spoon over the yoghurt, more fresh coriander and the pine nuts and serve with toasted flatbreads or fresh bread

Looking for more recipes by Christine Capendale? Here you go!