Ready in 30 minutes, this tasty meatball dish has a warming kick from rose harissa. Serve with couscous to soak up the sauce.
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Heat a large frying pan and cook the meatballs and onion for 5 minutes, stirring occasionally, until browned. Add the pepper, cumin, harissa and chick peas and cook for 2 minutes.
Stir in the tomatoes and stock. Simmer gently for 20 minutes, stirring occasionally until slightly thickened and the meatballs are cooked throughout.
Sprinkle with coriander and serve with couscous.
To freeze ahead, cook as above and allow to cool. Transfer to a freezer-proof container, cover and freeze. To reheat, defrost and transfer to a large frying pan, cover and cook for 10 minutes, stirring occasionally, until piping hot.
Typical values per serving when made using specific products in recipe
Energy | 1,998kJ/ 475kcals |
|---|---|
Fat | 14g |
Saturated Fat | 5.8g |
Carbohydrates | 50g |
Sugars | 8g |
Fibre | 8g |
Protein | 33g |
Salt | 0.8g |
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