Moroccan Lamb Meatball with Chickpeas

Ingredients

Meatballs

• 500g of lamb minced
• 1 x cup of breadcrumbs 
• 1 x egg 
• 1 x onion 
• 1 x zucchini finely grated and then the liquid squeezed out 
• 1 tsp of cumin 
• 1 tsp coriander 
• 1 tsp ground cinnamon 
• 1 tbs olive oil 

Chickpeas

• 1 carrot grated or finely diced 
• 2 garlic cloves crushed 
• 1 x 170g can of tomato paste
• 1 x can on diced tomatoe 
• 2 x 400g can of chickpeas drained and rinsed (can also use other legumes!)
• 1 cup of low sodium stock 
• 1 tsp on paprika, ginger, cumin, coriander 
• 2 dates finely diced 

Method

• Preheat your oven to 180 degrees 
• Mix all of your ingredients together for the meatballs and then roll into balls and place them on a baking dish
• Drizzle with olive oil and pop into the oven for 10 minutes or until starting to brown 
• Meanwhile, mix everything for the chickpeas together in a mixing bowl. Take out the meatballs out of the oven and pour the chickpea and tomato mix over the top. Pop back into the oven and cook for a further 15 minutes. That is it!

Serve with

• Steamed or grilled broccoli or green beans with a drizzle of olive oil and a squeeze of lemon  
• Greek yogurt mixed with 1 tsp of tahini and some lemon juice