Aromatic Spiced Lamb Meatball Stew with Chickpeas

Name: Aromatic Spiced Lamb Meatball Stew with Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 12 shop-bought lamb meatballs; 2 can can chickpeas; 1 tbsp vegetable oil; 1 onion, sliced; 2 large garlic cloves, crushed; 2 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp ground cinnamon; 1 tbsp rose harrisa; 400 g canned chopped tomatoes; 200 ml low-salt stock; 1 bunch small bunch of parsley finely chopped; 1/2 bunch mint, chopped; 50 g pomegranate seeds

A hearty and fragrant Middle Eastern-inspired stew featuring succulent lamb meatballs, protein-rich chickpeas, and a hint of rose harissa. This vibrant one-pot meal is topped with fresh herbs and pomegranate seeds for a perfect balance of savory and sweet flavors.

Servings4 Portions

Prep Time10 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

shop-bought lamb meatballs
12
can chickpeas
2 can
vegetable oil
1 tbsp
onion, sliced
1
large garlic cloves, crushed
2
ground cumin
2 tsp
ground coriander
1 tsp
ground cinnamon
0.5 tsp
rose harrisa
1 tbsp
canned chopped tomatoes
400 g
low-salt stock
200 ml
small bunch of parsley finely chopped
1 bunch
mint, chopped
0.5 bunch
pomegranate seeds
50 g

Step-by-Step Instructions

Heat the oil in a large, shallow casserole dish or deep frying pan over medium-high heat. Add the lamb meatballs and fry for 3-4 minutes, turning them regularly, until they are golden brown on all sides. Remove the meatballs from the pan and set them aside on a plate.

Add the sliced onion to the same pan and fry for about 7 minutes until softened and translucent. Stir in the crushed garlic, ground cumin, coriander, and cinnamon, and cook for 1 minute until the spices become fragrant.

Stir in the rose harissa, chopped tomatoes, and lamb stock, then bring the mixture to a gentle simmer. Return the meatballs to the pan along with the chickpeas. Season with salt and pepper to taste, then simmer uncovered for 10-15 minutes until the sauce has slightly reduced and the meatballs are cooked through.

Stir half of the chopped parsley and mint into the stew. Serve warm, scattering the remaining herbs and the pomegranate seeds over the top for a fresh finish.

Chef's Tips

If you cannot find rose harissa, regular harissa paste works well—just add a small pinch of sugar to balance the heat. This stew pairs beautifully with fluffy couscous or warm flatbread to soak up the aromatic sauce.