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.

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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