Moroccan Meatballs with Chickpeas by Jill Dupleix

Mum gave me a photocopy of this recipe from Good Living back in August 2009.  I've made it many times usually on a weekend when there's a bit more time.  It's such a great meal, no need for rice/couscous as it is extremely filling - some spinach or greens on the side is a good accompaniment.  Serve with a dollop of yoghurt.

Meatballs

2 thick slices white bread, crusts removed

100ml milk

500g lean minced lamb

1 small onion, grated

2 tbsp chopped parsley leaves

2 tbsp chopped coriander leaves

2 tsp ground cumin

2 tsp ground cinnamon

1 tsp salt

Chickpeas

2 tbsp olive oil

1 onion, halved and finely sliced

2 garlic cloves, crushed

2 x 400g canned tomatoes, chopped

2 tbsp tomato paste

1 cup water

400g canned chickpeas, drained

2 tbsp finely chopped parsley

2 tbsp chopped coriander

1 tsp ground cumin

1 tsp paprika

1 tsp ground ginger

1/2 tsp salt

Heat oven to 200 degrees.

Soak the break in milk for five minutes then squeeze out excess milk.

Mix the bread with the meat in a bowl.

Add the onion, parsley, coriander, cumin, cinnamon and salt and knead it with your hands until well mixed.

Roll the meat into golf ball-sized balls, place on a lightly oiled baking tray and bake for 15 minutes until lightly browned.

To make the sauce, heat oil in a frypan and cook onion for five minutes.

Add garlic, tomatoes and their juices, tomato paste, water and bring to the boil.

Add chickpeas, parsley, coriander, cumin, paprika, ginger and salt, stirring, and simmer for 15 minutes.

Add meatballs and simmer for 10 minutes until the sauce thickens.

Makes 16 to 18 meatballs.

Serves 4.

Recipe by Jill Dupleix.

Served on a bed of baby spinach