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    Home » main course

    Moroccan meatballs with chickpeas

    22 February 2017 by toondebacker Leave a Comment

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    Recently I was in Morocco to take a break from the cold winter in Western Europe. This dish is compiled on different inspirations from there and from the internet. It is a Moroccan tagine with chickpeas and steamed vegetables.

    Ingredients:

    • 400g minced lamb or beef.
    • 2 eggs
    • a small onion
    • 2 tablespoons breadcrumbs
    • 5 tomatoes
    • 1 red onion
    • 1 can chickpeas
    • 2 carrots
    • 2 stalks celery
    • 1 tablespoon Harissa
    • a saffron bouillon cube, or 6 strands of saffron
    • 1 dl warm water
    • 1 zucchini
    • 1 yellow bell pepper
    • 400 grams of couscous

    Method:

    • Cut the onion fine and mix with the eggs, the breadcrumbs and the meat. Knead until everything is smooth and roll meatballs out of it. Put them aside.
    • Let the saffron dissolve/weak in the water.
    • Cut the carrots, the celery, the onion and the tomatoes fine.
    • Drain the chickpeas.
    • Cut the zucchine and the bell pepper into large pieces.
    • Fry the meatballs in a pan with a lid until they are cooked on all sides.
    • Let the red onion bake in a pan.
    • Then add carrots, celery, tomatoes and saffron water.
    • Season with the Harissa, salt and pepper.
    • Let is simmer for app. 20 minutes.
    • Meanwhile, steam the zucchini and the bell pepper.
    • Add the chickpeas and the meatballs to the tomatoe sauce and let it simmer for a few minutes, until everything is warm.
    • Prepare the couscous as indicated on the packaging.
    • Serve immediately.

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    Toon
    Toon

    Hi, I'm Toon! A Belgian living in Berlin, Germany with an open mind to the world. And a cooking enthousiast. Especially open for new experiments and not so common recipes.

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