Moroccan-Style Olives, Chickpeas & Meatballs
Recipe: #18445
April 10, 2015
Categories: Meatballs, Ground Beef Moroccan, Sunday Dinner, Beef Dinner, Ground Beef Dinner, more
"Bitter sweet blog, I adapted this one, if you want to make it all veggie dont add the beef"
Ingredients
Nutritional
- Serving Size: 1 (501.8 g)
- Calories 756.7
- Total Fat - 17.4 g
- Saturated Fat - 3.9 g
- Cholesterol - 67.1 mg
- Sodium - 167.1 mg
- Total Carbohydrate - 108.1 g
- Dietary Fiber - 11.3 g
- Sugars - 7.5 g
- Protein - 42.1 g
- Calcium - 178.7 mg
- Iron - 5.4 mg
- Vitamin C - 42.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat your oil in large pot over moderate heat on the stove.
Step 2
Add the chopped onion, and meatballs and saute gently for about 5 minutes
Step 3
Toss in the garlic and ginger next, and continue to cook, stirring periodically, until the onion begins to take on a light brown, somewhat caramelized color; around 10 minutes more.
Step 4
Next, incorporate all of the spices, from the coriander through cayenne, and stir well.
Step 5
Keep everything in the pot moving so that the spices don’t burn, and saute for an additional 1 minutes
Step 6
Pour in the entire contents of the can of tomatoes, along with the vegetable stock, green olives, and chickpeas. Give it a good mix to distribute all of the ingredients throughout the stew. Turn down the heat to medium-low, and simmer uncovered for 30 minutes, to allow the chickpeas to take on all that spicy liquid and for the flavors to further meld.
Step 7
Add in a splash of water or additional stock if the liquid seems to evaporate too quickly.
Step 8
Add pepper to taste.
Step 9
Serve over a bed of cooked couscous, and top each serving with a pinch of lemon zest and chopped parsley.
Tips
No special items needed.