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Moroccan-style Lamb Meatballs with Chickpea Stew & Harissa Yoghurt
Warm up weeknights with the bold flavours of Morrocco! We've taken lamb meatballs to the next level with fragrant North African spices, like cumin and caraway. Sizzle 'till golden, then simmer with red peppers, tomatoes, plump chickpeas. A swirl of spinach for greens. Top with creamy harissa yoghurt to complete the feast.
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 80g baby spinach
- 1 tbsp green harissa (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 80g greek style yoghurt (Milk)
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tsp fennel seeds
- 230g chickpeas (Chickpeas, water, salt)
- 1 romano pepper
- 1 onion
- 2 tbsp Moroccan seasoning (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 2 garlic clove
- 150g lamb mince
Nutritional Information
Calories: 718
Protein: 47g
Carbs: 26g
Fat: 36g
Ingredients
- 80g greek style yoghurt (use half) (Milk)
- 1 tbsp green harissa (use half) (Mustard) (Rapeseed Oil, Spinach Nuggets, Peas, Preserved Lemons (Lemon Slices, Sea Salt), Coriander Leaves, Dijon MUSTARD (Water, MUSTARD Seeds, Spirit Vinegar, Sea Salt), Rubbed Parsley, Vegetable Stock (Carrot Juice Concentrate, Mushroom Concentrate [Mushroom Juice Concentrate, Salt], Onion Powder, Salt, Onion Juice Concentrate, Water, Ground Black Pepper), Garlic, Salt, Crushed Chilies, Lemon Peel Powder, Black Pepper, Rubbed Oregano, Citric Acid)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tbsp Moroccan seasoning (use half) (Ground Cumin, Ground Coriander, Dried Mint Ground, Garlic Granules, Ground Caraway, Crushed Chillies, Chilli Powder, Ground Cayenne)
- 2 garlic clove
- 1 tsp fennel seeds (use half)
- 80g baby spinach (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 onion (use half)
- 1 romano pepper (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 150g lamb mince
Nutritional Information
Calories: 734
Protein: 48g
Carbs: 27g
Fat: 37g
Moroccan-style Lamb Meatballs with Chickpea Stew & Harissa Yoghurt
Warm up weeknights with the bold flavours of Morrocco! We've taken lamb meatballs to the next level with fragrant North African spices, like cumin and caraway. Sizzle 'till golden, then simmer with red peppers, tomatoes, plump chickpeas. A swirl of spinach for greens. Top with creamy harissa yoghurt to complete the feast.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium bowl, a small bowl, a measuring jug & a sieve
Make the meatballs
- Finely chop or crush the garlic. Thinly slice the onion and pepper. Drain and rinse the chickpeas
- In the medium bowl, combine the lamb mince, garlic and half the Moroccan seasoning
- Season with a pinch of salt and pepper, then mix and form into 10 meatballs
Get sizzlin'
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the meatballs and cook for 4 mins, turning occasionally, until golden
- Add the onion and pepper and cook for 3-4 mins, until the veg softens
Simmer simmer
- Add the fennel seeds and remaining Moroccan seasoning and cook for another 1 min, then stir in the sundried tomato paste, passata, chickpeas and 50ml water (25ml for 1 person)
- Bring to a boil, then lower the heat and simmer for 15 mins, until the meatballs are cooked through and the sauce has thickened
Make the harissa yoghurt & finish the stew
- Add the yoghurt to the small bowl, then mix in the harissa (add less for less heat), a pinch of salt and pepper
- Rinse the spinach and stir into the chickpea stew for 1-2 mins, until wilted
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the meatballs and chickpea stew between bowls. Dollop over the harissa yoghurt
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