moroccan meatballs with chickpeas

Please someone explain what happened to the weather today? We've had the most amazing winter: sunny days, blue sky, temperature over 20Cº... then today there was grey sky and it was raining. It's like winter decided to show its face after a month of hibernation, it was one of those typical winter's day where you struggle to get out of bed and all you want to do is snuggle under your doona all day reading a good book... or perhaps the perfect weather for some winter food!! I haven't really had the chance this winter to make a hearty meal... think soup, stews, anything that warms you from the inside.

So I spent the day at work flicking through the Good Living section of Sydney Morning Herald over a soy latte and came across this recipe and thought what a perfect day to give it a go. I tweaked it a little because I just can't help myself but the end result was a true hearty winter meal in a bowl.

Moroccan Meatballs and Chickpeas
Adapted from Good Living, Sydney Morning Herald (Aug 11 09)

Meatballs
300g lean mince lamb
250g lean mince beef
1 small onion, grated or chopped in food processor
1 small garlic clove
2 tbsp chopped parsley leaves
2 tbsp chopped coriander leaves
2 tsp ground cumin
2 tsp ground cinnamon
1 tsp salt
1 egg
Chickpeas
2 tbsp olive oil
1 onion, halved and sliced finely
2 garlic cloves, crushed
800g diced canned tomato
2 tbsp tomato paste
1 cup water
400g canned chickpeas, drained
2 tbsp finely chopped parsley
2 tbsp chopped coriander
1 tsp ground cumin
1 tsp paprika
1 tsp grated ginger
salt & pepper

Heat oven to 200Cº. Add the minced meats in a bowl, to it add the onion, parsley, coriander, cumin, cinnamon, egg and salt and knead it with your hands until well mixed (I tend to wear a latex glove when I'm kneading or rolling the meat). Roll the meat into a golf ball sized balls and brown in a frying pan. Once the meatballs have browned place them on a baking tray lined with baking paper and bake for 15mins.

To make the sauce, heat oil in a heavy based pot and cook the onions for a few minutes until they soften. Add garlic, tomato and their juices, tomato paste, water and bring to the boil. Add chickpeas, parsley, coriander, cumin, paprika, ginger, salt and cracked pepper, stirring regularly let it simmer for 15 - 20mins. Add meatballs and simmer for further 20mins until the sauce thickens.

*suggestions: you can serve with some toasted crusty bread or some plain couscous.