Eunice Power's Spicy Lamb Meatballs in a Spinach and Chickpea Stew
- 1 and a half slices of stale bread crusts cut off
- 6 garlic cloves
- 375g minced lamb (pork or beef or mixture of all three could be used)
- Large handful of parsley finely chopped
- 1 egg yoke
- From your store cupboard
- 4 teaspoon of ground coriander
- 4 teaspoons paprika
- 1 tea spoon salt
- Half teaspoon black pepper
- Large pinch of ground turmeric and ground cumin
- Large glug of olive oil
- Two onions chopped
- Tin of chopped tomatoes
- 400g tin chickpeas (drained)
- 200ml hot chicken\veg stock
- 250g spinach
- Large chopped flat leaf parsley
- Season with salt and pepper
To make meatballs
- Soak bread in 4 tablespoons of water for ten minutes then squeeze dry
- Place the garlic spices salt and pepper and two tablespoons of water in the food processed for a minute until a paste
- Add the minced meat squeezed bread parsley and egg yoke and pulse for a minute
- With wet hands (to stop mix sticking) divide the mix into approx 30 even sized pieces and roll into balls
- Arrange on a baking tray and chill for twenty minutes
- Warm the oil over a medium-high heat over a wide heavy-based frying pan until it sizzles
- Add meatballs and fry a few at a time for about five minutes, turning them so they are crisp and brown all over, remove from pot and set aside.
To make the stew
- Add the onions to the pot with two tbsp of water, cook until water has bubbled away, and the onions are soft and lightly golden stir in the tomatoes and let bubble down until the juices have concentrated, about five minutes.
- Add the chickpeas and meatballs to the pot and pour in hot stock, bring to the boil, put on lid, adjust temp and simmer gently for 30 minutes
- Wash spinach, pile still wet leaves into a large pan put the lid on and cook on a medium heat until the spinach starts to wilt for two minutes, stir the spinach, put the lid back on and continue cooking until tender 1-2 minutes. Drain when cool enough to handle, chop roughly.
- When the stew has simmered for half an hour, gently fold in the spinach and parsley and cook, uncovered for ten minutes to allow the flavours to blend, add salt and pepper to taste, serve hot in warmed bowls, with buttered couscous, garlic rice or plenty of warm flatbread.