Moroccan meatballs with chickpeas

Moroccan meatballs with chickpeas


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.


  • 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


  • 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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