My Lamb Meatball and Chick Pea Tagine Recipe is a great mid-week meal or to impress your friends as a crowd-pleasing meal with extra garnishes!
Lamb Meatball and Chick Pea Tagine Recipe
Prep Time: 35 mins
Cooking Time:40 mins
Total Time: 75 mins
Ingredients for Lamb Meatball and Chick Pea Tagine Recipe
1 tsp Olive Oil
24 good quality lamb meatballs
2 red onions, sliced
4 carrots, diced
1 tbsp ground cumin
28 g coriander, stalks and leaves separated
1 tbsp ground paprika
1 tsp ground cinnamon
400 g can of chickpeas
400 g can of good quality chopped tomatoes
1 tsp honey
300 g couscous
300 ml hot chicken stock
2 garlic cloves, very finely chopped
4 tbsp finely chopped flat-leaf parsley
4 dried apricots, finely chopped
Heat the oil in a frying pan and cook the meatballs for 5-8 mins until golden brown all over and then transfer to a plate.
Then add the onion and carrots to the pan and fry for another 5 mins.
Finely chop the coriander stalks and add to the pan along with the paprika, cumin and the cinnamon, stir until fragrant.
Drain and rinse the chickpeas and then stir in with the tin of chopped tomatoes, honey and 200 ml of water and return the meatballs to the pan.
Season and then simmer for 15 mins until the sauce has thickened and the carrots and meatballs are thoroughly cooked.
To serve, put the couscous a bowl and the season, then pour in the hot chicken stock.
Cover with cling film and set aside for 10 mins until the grains have absorbed the liquid.
Next mix up the garlic, parsley and apricots in a bowl with a pinch of salt.
Fluff the couscous with a fork, season to taste and then serve topped with the meatballs, a sprinkle of the apricot, parsley and garlic mixture and a scattering of the coriander leaves.