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Lamb meatball, chickpea & aubergine stew

Lamb meatball, chickpea & aubergine stew

By Charlotte Suriyothai
10’ Prep time
40’ Cook time
50’ Total time
777 Calories
4 Serving

Summary

Time-saving meatballs in a saucy stew packed with vegetables and warming spices. try sharing it mezze-style over a weekday evening catchup with friends. just add some well-chosen, houmous, olives and a salad.
Charlotte Suriyothai 0 Followers

Step by Step

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Step 1

Preheat the oven to 220°C, gas mark 7. Place the onion, aubergine and chickpeas into a large roasting tin. Pour in the oil, season with salt and stir in the baharat seasoning.
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Step 2

Nestle the meatballs between the vegetables and cook for 20 minutes, stirring halfway.
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Step 3

Pour in the tomatoes and 100ml hot water from the kettle. Season, give everything a stir and return to the oven for 15-20 minutes more, until the meatballs are cooked through with no pink meat in the middle, the vegetables are tender and the sauce has thickened.
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Step 4

Warm the flatbreads according to pack instructions. Scatter the stew with mint and serve with the bread and yogurt.

Ingredient

  • Onion
    Onion
    1
  • Chopped tomatoes
    Chopped tomatoes
    400 grams
  • The levantine table 2 handstretched flatbreads
    The levantine table 2 handstretched flatbreads
    200 grams
  • Mint
    Mint
    20 grams
  • Aubergine
    Aubergine
    1
  • Lamb meatballs
    Lamb meatballs
    500 grams
  • Cooks' ingredients baharat spice
    Cooks' ingredients baharat spice
    2 tsp
  • Essential olive oil
    Essential olive oil
    2 tbsp
  • Essential chickpeas
    Essential chickpeas
    400 grams

Nutrition Facts

View nutrition facts
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