Spicy Meatball Tagine With Bulgur Chickpeas Recipes

SPICY MEATBALLS WITH CHICKPEAS

Spicy Meatballs With Chickpeas image

Meatballs are the ultimate comfort food, and these are especially nice, perfumed with cumin, coriander and cinnamon. (Feel free to use ground beef, pork or turkey if ground lamb isn't available.) They may be prepared several hours or up to 2 days in advance - they reheat beautifully. Make the tomato gravy as piquant as you like, adding a good pinch of cayenne if you wish. The optional saffron adds a floral note. If you have the time, cook your chickpeas from scratch (it's best to soak them for at least a few hours or overnight). They'll cook in less than an hour. One pound dried chickpeas will yield about 6 cups cooked.

Provided by David Tanis

Categories dinner, meatballs, main course

Time 1h

Yield 4 to 6 servings (about 30 meatballs)

Number Of Ingredients 19

Ingredients

1 1/2 pounds ground lamb (or substitute ground beef, pork or turkey)
1/2 cup raw arborio rice or any white rice, rinsed and drained
2 teaspoons kosher salt
1 teaspoon toasted ground cumin
1 teaspoon toasted ground coriander
1/2 teaspoon ground cinnamon
1/2 cup finely diced onion
3 garlic cloves, grated or minced
Extra-virgin olive oil
1/2 cup finely diced onion
Kosher salt
Pinch of saffron, crumbled, steeped in 1/4 cup warm water (optional)
1 teaspoon toasted ground cumin
1/2 teaspoon red-pepper flakes, or to taste
1 (2-inch) cinnamon stick
1 (28-ounce) can plum tomatoes with their juices
1 cup chicken or beef broth (or chickpea cooking liquid)
6 cups cooked chickpeas
1/2 cup chopped parsley, cilantro or a combination

Steps:

Heat oven to 350 degrees. Make the meatballs: In a large bowl, combine ground lamb, raw rice, salt, cumin, coriander, cinnamon, onion and garlic. Knead mixture well.
Coat a sheet pan or roasting pan lightly with olive oil. With wet hands, form mixture into 1-ounce meatballs and arrange in one layer on pan. Bake, uncovered, for about 15 minutes, until lightly browned. Remove and let cool slightly.
Meanwhile, make the gravy: Place a wide heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil. When oil is hot, add onion, sprinkle lightly with salt and cook, stirring until softened and just beginning to brown, about 10 minutes.
Add saffron with soaking water, cumin, red-pepper flakes and cinnamon stick. Crush tomatoes with your hands, and add to pot, along with all tomato juices. Raise heat to medium-high, add broth and bring to a simmer. Taste and add more salt or red-pepper flakes as needed. Carefully add meatballs and adjust heat to a gentle simmer. Cover and cook for 30 minutes.
Warm 2 tablespoons olive oil in a wide skillet over medium-high heat. Add chickpeas and a splash of water and heat through. Season to taste with salt. Sprinkle with chopped parsley or cilantro. Serve each diner 5 or 6 meatballs and plenty of gravy. Add a large spoonful of chickpeas on the side.

SPICY MEATBALL TAGINE WITH BULGUR & CHICKPEAS

Spicy meatball tagine with bulgur & chickpeas image

Who knew meatballs could be 4 of your 5-a-day? This healthy tagine is full of flavour and low on fat, just make sure you choose a lean mince with 5% fat

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Time 55m

Number Of Ingredients 19

Ingredients

2 onions , 1 quartered, 1 halved and sliced
2 tbsp tomato purée
2 garlic cloves
1 egg
1 tbsp chilli powder
500g pack extra-lean beef mince
2 tsp rapeseed oil
4 large carrots , cut into batons
1 tsp ground cumin
2 tsp ground coriander
400g can chopped tomatoes
1 lemon , zest removed with a potato peeler, then chopped
12 Kalamata olives , chopped
1 tbsp vegetable bouillon powder
⅓ pack fresh coriander , chopped
200g bulgur wheat
400g can chickpeas
2 tsp vegetable bouillon powder
2 tsp ground coriander

Steps:

Put the quartered onion in the food processor and process to finely chop it. Add the minced beef, 1 tbsp tomato purée, the garlic, egg and chilli powder and blitz to make a smoothish paste. Divide the mixture into 26 even-sized pieces and roll into balls.
Heat the oil in a large frying pan and cook the meatballs for about 5-10 mins to lightly brown them. Tip from the pan onto a plate.
Now add the sliced onion and carrots to the pan and stir fry briefly in the pan juices to soften them a little. Add the spices and pour in the tomatoes with 1 ½ cans of water then stir in the chopped lemon zest, remaining tomato purée, olives and bouillon powder. Return the meatballs to the pan then cover and cook for 15 mins until the carrots are just tender. Stir in the coriander.
While the tagine is cooking, tip the bulgur into a pan with the chickpeas and water from the can. Add 2 cans of water, the bouillon and coriander. Cover and cook for 10 mins until the bulgur is tender and the liquid had been absorbed. If you're doing the Healthy Diet Plan (serving two people), serve half with half of the tagine and chill the remainder for another night if you like.

Nutrition Facts : Calories 484 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 15 grams sugar, Fiber 15 grams fiber, Protein 40 grams protein, Sodium 1.1 milligram of sodium

SPICY CHICKPEA TAGINE

Spicy Chickpea Tagine image

This is a simple & fast tagine for Vegetarians. The chickpeas offer a good source of protein. Serve with Recipe #260654

Provided by FDADELKARIM

Categories Lunch/Snacks

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1/2 onion, chopped
1 (15 ounce) can chickpeas, drained & rinsed
1 (15 ounce) can diced tomatoes
1 tablespoon fresh Italian parsley, finely chopped
1 tablespoon fresh cilantro, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon harissa (cayenne pepper can be substituted)
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
1/4 teaspoon ginger
1/4 teaspoon cumin

Steps:

Pour the oil into a tagine (or shallow casserole) & cook the onions for several minutes.
Next place all the rest of the ingredients in with the onions & stir. Cover & cook over low heat for 30 minutes.
Serve hot with thick bread.

Nutrition Facts : Calories 426.7, Fat 16.5, SaturatedFat 2.2, Sodium 940.5, Carbohydrate 60, Fiber 12.8, Sugar 6.8, Protein 12.9

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