Moroccan pork meatballs with chickpea & tomato stew
Appliance/Function:
Ingredients
- 2 bunch Mint leaves or dried
- 1 Carrot
- ½ Cauliflower
- 400 grams Chickpeas
- 450 grams Pork mince
- 1 tsp Cornflour
- 1 tbsp Moroccan seasoning first
- 400 grams Crushed tomatoes
- 250 mls Chicken stock
- 2 tsp Moroccan seasoning second
- 1 tsp Honey
- 2 tsp Olive oil
- 125 grams Greek yoghurt natural
Instructions
PREP INGREDIENTS
- Pick the mint leaves, discarding the stems. Finely chop half the mint leaves and roughly chop the remaining mint leaves. Peel and quarter the carrot lengthwise and thinly slice. Cut the cauliflower into small florets, including the stem. Drain and rinse the chickpeas.
MAKE & COOK MEATBALLS
- Put the pork mince, the finely chopped mint, cornflour and the first measure of Moroccan seasoning in a large bowl and season with salt. Using damp hands, combine well, then shape into walnut-sized balls. Heat oil in a medium-deep frypan over medium-high heat. Cook the meatballs, turning, for 3-4 mins, until browned. Remove from the pan and reserve the pan.
MAKE STEW
- Add the carrot, chickpeas, tomatoes, stock, second measure of Moroccan seasoning and honey to the reserved pan, stir to combine and bring to a boil. Then add the cauliflower and reduce the heat to medium-low. Cover and cook for 10 mins, or until the vegetables are tender and the sauce is slightly reduced.
FINISH STEW
- Add the meatballs to the stew and cook, stirring occasionally, for 5-6 mins, until the meatballs are cooked through. Taste the sauce, then season with salt and pepper.
TO SERVE
- Divide the Moroccan pork meatballs with chickpea & tomato stew among bowls. Spoon over the yoghurt and sprinkle with the remaining mint to serve.
Nutrition
Calories: 592kcal | Carbohydrates: 46g | Protein: 36g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 85mg | Sodium: 338mg | Potassium: 1253mg | Fiber: 12g | Sugar: 15g | Calcium: 165mg | Iron: 6mg