Harissa Lamb Meatballs With Chickpeas

by Kyla Van Heerden
Harissa Meatballs With Chickpeas by Christine Capendale

Recipe by Christine Capendale

Harissa Meatballs With Chickpeas by Christine Capendale

Harissa Lamb Meatballs With Chickpeas

Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 3 voted )


  • 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
  • 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



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



  • 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! 

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