Meatballs With Chick Peas & Preserved Lemon — Morocco

May 17, 2023May 17, 20230 0
Meatballs with Chick Peas & Preserved Lemon - Morocco
in Main

Prep

30 min

Cook

45 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 cups ground chicken
1 medium brown onion , grated ( on very finely chopped )
4 slices wholemeal bread ( store bought , or use 3 slices of homemade )
3 tablespoons fresh parsley , finely chopped
3 tablespoons fresh cilantro , finely chopped
2 teaspoons ras el hanout spice mix
1 beaten egg
1/4 teaspoon salt
1 pinch black pepper
olive oil or sunflower oil ( for frying )
1 medium onion , finely chopped
400 g canned chick-peas , rinsed & drained
1/2 - 1 preserved lemon
2 liters water
1 chicken stock cube
6 tablespoons fresh cilantro
3 tablespoons fresh parsley
4 teaspoons ras el hanout spice mix
3 tablespoons lemon juice
1/8 teaspoon cayenne
salt
olive oil or sunflower oil ( for frying )

Nutrision Information

Servings Per Recipe
4-6
Calories
340
Sugar
6g
Fat
15g
Meatballs with Chickpeas & Preserved Lemon is a traditional Moroccan dish that is not only delicious but also packed with flavor and spices. The ground chicken, chickpeas, and preserved lemon are combined with ras el hanout spice mix and a blend of fresh herbs to create a hearty and aromatic sauce. The meatballs are fried until golden brown and then simmered in the sauce until cooked through, creating a flavorful and filling main dish that can be enjoyed with steamed basmati rice or bread. This dish is perfect for family dinners or entertaining guests.

Instructions

1.In a large mixing bowl, combine the ground chicken, grated onion, wholemeal bread slices (crumbled into small pieces), fresh parsley, fresh cilantro, ras el hanout spice mix, beaten egg, salt, and black pepper.
2.Mix until well combined.
3.Divide the mixture to form about 20-24 small meatballs.
4.Heat some olive oil or sunflower oil in a frying pan over medium heat.
5.Fry the meatballs in batches until browned on all sides, about 8-10 minutes per batch.
6.Remove the meatballs from the pan and set aside.
7.In the same pan, fry the finely chopped onion until softened and lightly golden brown, about 3-4 minutes.
8.Add the canned chickpeas, the preserved lemon, and 2 liters of water with the chicken stock cube and bring to a boil, then reduce the heat and let it simmer for 20 minutes.
9.Add fresh cilantro, fresh parsley, the remaining ras el hanout spice mix, lemon juice, cayenne pepper, and salt to taste.
10.Add the cooked meatballs to the sauce, cover, and simmer for another 10-15 minutes until the meatballs are cooked through. Serve hot over steamed basmati rice or with bread.
11.

PROS

This Moroccon dish is full of flavors and spices, making it a delicious and hearty meal.
It is also packed with protein and fiber from the chicken and chickpeas.
The preserved lemon adds a tangy and refreshing taste to the dish.

CONS

This dish does take some time to prepare, especially if you make the wholemeal bread yourself.
Also, some may find the spice level too high for their liking.

HEALTH & BENEFITS

This dish is high in protein and fiber from the chicken and chickpeas. The spices used in this recipe, such as ras el hanout and cayenne, have anti-inflammatory and anti-oxidant properties, which may help in reducing the risk of chronic diseases. The preserved lemon adds a citrusy and refreshing taste while providing a good source of vitamin C, which is important for immune function and skin health.

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