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Moroccan Meatball Stew
4 servings

[ INGREDIENTS ]

MEATBALLS

Chickpeas
Panko Breadcrumbs
Onion
Garlic
Grated Ginger
Tomato Paste
Soy Sauce
Ras el Hanout ( Moroccan Spice Blend )
Extra-Virgin Olive Oil

STEW

Extra-Virgin Olive Oil
Onion
Carrots
Red Bell Pepper
Grated Ginger
Garlic
Ras el Hanout ( Moroccan Spice Blend )
Ground Cumin
Diced Tomatoes
Crushed Tomatoes
Apricots
Harissa Sauce
Water
Salt
Black Pepper
Mint
Cilantro
Parsley
Scallions

SERVING

Couscous
Raw Almonds

[ INSTRUCTIONS ]

MEATBALLS

1. Preheat the oven to 375 F or 190 C.
2. Lightly oil a baking sheet or large oven-safe skillet.
3. Place :
   
   1 ( 14 Ounce ) Can Chickpeas, Drained and Rinsed;
   1 Cup Panko Breadcrumbs;
   1/2 Medium Onion, Coarsely Chopped;
   1 Garlic Clove, Minced;
   1 Teaspoon Freshly Grated Ginger;
   2 Tablespoons Tomato Paste;
   2 Tablespoons Soy Sauce;
   1 Teaspoon Ras el Hanout ( Moroccan Spice Blend );
   into a food processor.
4. Pulse until the ingredients are finely chopped and well mixed.
   Be careful not to overdo it - you want to keep some texture from the chickpeas.
5. Transfer the chickpea mixture to a bowl and roll it into 1 inch balls ( about 20 ).
6. Arrange the balls on the prepared baking sheet, brush with :
   
   Extra-Virgin Olive Oil;
   and bake for 30 minutes.
7. Flip once about halfway through cooking, until lightly browned in spots.

STEW

1. Coat the bottom of a medium pot with :
   
   1 Tablespoon Extra-Virgin Olive Oil;
   and place it over medium heat.
2. When the oil is hot, add :
   
   1/2 Medium Onion, Diced;
   2 Medium Carrots, Diced;
   1 Medium Red Bell Pepper, Diced;
3. Sauté until the veggies begin to soften, about 5 minutes.
4. Stir in :
   
   1 Tablespoon Freshly Grated Ginger;
   3 Garlic Cloves, Minced;
   2 - 3 Teaspoons Ras el Hanout ( Moroccan Spice Blend );
   1 Teaspoon Ground Cumin;.
5. Continue to sauté for about 1 minute more, until very fragrant.
6. Stir in :
   
   1 ( 14 Ounce ) Can Diced Tomatoes;
   1 ( 14 Ounce ) Can Crushed Tomatoes;
   1/2 Cup Dried Apricots, Diced;
   1 Teaspoon Harissa Sauce ( Or to Taste );
   1 Cup of Water;.
7. Raise the heat and bring the mixture to a simmer.
8. Lower heat and allow to cook until the veggies are soft, 30 to 40 minutes, adding water to the pot as needed when it becomes too dry.
9. Remove the stew from heat and season with :
   
   Salt, to Taste;
   Black Pepper, to Taste;.
10. Stir in the :
    
    1/4 Cup Chopped Fresh Mint;
    1/4 Cup Chopped Fresh Cilantro;
    1/4 Cup Chopped Fresh Parsley;
    2 Scallions, Chopped;

SERVE

1. Divide :
   
   4 Cups Cooked Couscous;
   among bowls.
2. Top with meatballs and a ladle of stew overtop.
3. Sprinkle with :
   
   1/4 Cup Chopped Raw Almonds;
   Extra Herbs, if Desired;.
4. Serve.

[ NOTE ]

Don't let the meatballs sit in the stew for too long or they'll fall apart.
If you're going to have leftovers, store the meatballs and the stew separately.

::: View the original recipe for Moroccan Meatball Stew at connoisseurusveg.com