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Meatball Tagine with Chickpeas

Meatball Tagine with Chickpeas

Yossi Bendayan from It's Always About the Food
Meatball Tagine with Chickpeas is the comfort food you need today.
5 from 1 vote
Prep Time 1 hr
Cook Time 2 hrs
Total Time 3 hrs
Course Main
Cuisine Jewish
Servings 6 servings

Ingredients
  

  • 200 g 1 cup dried chickpeas
  • 2 red peppers quartered, seeds removed
  • Sea salt and ground black pepper
  • 60 ml 1/4 cup olive oil
  • 6 cloves garlic crushed
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons sweet paprika
  • 1 teaspoon dried chili flakes
  • 1 bunches cilantro leaves only
  • For Meatballs:
  • 2 slices white bread crusts removed (I used rye, because I had it and love it)
  • 1 onion finely chopped
  • 3 cloves garlic peeled
  • 1 bunch flat-leaf Italian parsley leaves only
  • 500 g 1 pound 2 oz ground beef
  • 60 ml 1/4 cup olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon sweet paprika
  • Sea salt and ground pepper

Instructions
 

  • Start this recipe a day before serving.
  • Soak the chickpeas in a bowl of cold water overnight. The next day, drain the chickpeas, rinse under cold water, and drain again.
  • In a large saucepan, place the chickpeas and cover generously with water.
  • Bring to the boil over high heat, then reduce the heat to medium and simmer for 1 hour or until the chickpeas are soft. Drain and reserve the cooking water.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking tray with foil.
  • Place the peppers on the lined tray, season and drizzle with olive oil, then roast for 30 minutes. Cool, then slice into strips and set aside.
  • To make the meatballs, soak the bread in water for a few minutes. Drain and squeeze the bread and place in a food processor with the onion, garlic and ground beef, olive oil, cumin, and paprika. Season generously. With wet hands, shape into walnut-size balls. Set aside. Makes about 35 meatballs.
  • You will need a deep, heavy-based frying pan with a lid. Heat the olive oil in the frying pan over low-medium heat and saute the garlic, cumin, paprika, until the spices are fragrant. Add the chickpeas with 2 cups of the reserved cooking liquid, stirring well. Bring to a boil, then reduce the heat to low and place the meatballs on top. The liquid should half-cover the meatballs; if not, add more. Cover and simmer for 15 minutes.
  • Reserving a handful for garnish, chop the cilantro leaves. Add to the frying pan with the roasted peppers and simmer vigorously over medium-high heat for 20 minutes, stirring gently from time to time, until the sauce reduces and thickens. Season to taste.
  • Sprinkle with reserved cilantro leaves, then serve.
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