Chickpeas with aromatic meatballs Recipe

• 400 g ground beef
• 1 tsp sea salt
• ½ tsp black pepper, ground
• 1 tsp garam masala*
• 2 tbs olive oil, 1+1
• ½ small onion, chopped
• 2 cloves garlic, pressed
• 1 fresh red chili, finely sliced
• ½ a bunch of fresh parsley, chopped
• 800 g chickpeas, from a tin, washed and drained
• 600 ml tomato puree
• Garam masala:
• 1 tbs ground cumin
• 1 ½ tsp ground coriander
• 1 ½ tsp ground cardamom
• 1 ½ tsp ground black pepper
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg

Directions

1.

Mix the ground beef in a bowl with salt, pepper and the garam masala. Divide into 4, then roll each piece into 4 balls with wet hands.

2.

Sauté meatballs in 1 tablespoon of olive oil, toss until dark golden all over. Take out of the pan with a slotted spoon and place on a paper towel to get rid of any excessive fat.

3.

In the same pan sauté onion, garlic and chili in 1 tablespoon of olive oil for 40 seconds, then add the chickpeas and the passata, cover and bring to the boil. Loosen the sauce with a splash of water if needed.

4.

Serve with the meatballs and sprinkle with chopped parsley.