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Meatball and chick pea tagine
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1 tsp essential Waitrose olive oil
20 essential Waitrose british beef meatballs
1 essential Waitrose onion, roughly chopped
4 essential Waitrose carrots, diced
20g pack coriander, stalks and leaves separated
1 tbsp ground paprika
2 tsp ground cumin
1 tsp ground cinnamon
400g can chopped tomatoes with olive oil & chopped garlic
400g can chick peas, drained and rinsed
1 tsp essential Waitrose honey
300g essential Waitrose couscous
300ml chicken stock
1. Heat the oil in a frying pan and cook the meatballs for 5 minutes until golden all over. Transfer to a plate, add the onion and carrots to the pan and fry for 5 minutes.
2. Finely chop the coriander stalks and add to the pan with the paprika, cumin and cinnamon. Stir for a minute until fragrant. Stir in the tomatoes, chick peas, honey and 200ml water and return the meatballs to the pan. Season, then simmer for 15 minutes until the sauce is thickened and the meatballs and carrots are cooked.
3. Meanwhile, put the couscous into a bowl, season, then pour in the hot stock. Cover with clingfilm and set aside for 10 minutes until the grains have absorbed the liquid. Fluff the couscous with a fork, then serve topped with the meatballs and a scattering of coriander leaves.
Typical values per serving:
This recipe was first published in January 2012.