Moroccan Lamb Meatballs with Chickpeas

500g lamb mince

2 garlic cloves, crushed

2 tbsp finely chopped fresh parsley

1 tsp ground cumin

Salt and freshly ground black pepper

2 tbsp The Good Oil extra virgin rapeseed oil

1 onion, finely diced

3 garlic cloves, crushed

1 tbsp finely grated fresh ginger

1-2 tbsp harissa paste (to taste, strength can vary by brand)

1 tsp ground cumin

½ tsp ground cinnamon

400g can chopped tomatoes

400ml beef stock

2 × 400g cans chickpeas, drained and rinsed

Greek yoghurt

Chopped fresh parsley and mint

Cooked couscous or warm flatbreads (optional)

Combine the lamb mince, garlic, parsley, cumin, salt and pepper in a large bowl. Roll into 16-20 meatballs.

Heat 1 tablespoon of The Good Oil extra virgin rapeseed oil in a large deep frying pan or casserole dish over medium heat. Cook the meatballs in batches for 5-6 minutes, turning until browned all over. They don’t need to be cooked through at this stage. Transfer to a plate.

Add the remaining oil to the pan. Cook the onion over medium-low heat for 4-5 minutes until softened. Increase the heat to medium, then add the garlic and ginger and cook for 1 minute until fragrant.

Stir in the harissa paste, cumin and cinnamon and cook for 30 seconds. Note: Some harissa paste can be stronger than others, start with 1tb and add more to taste.

Add the chopped tomatoes, beef stock and chickpeas. Bring to a gentle simmer, then return the meatballs to the pan. Partially cover and cook over low heat for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Season to taste.

Divide between bowls and top with Greek yoghurt, parsley and mint. Serve with cooked couscous or warm flatbreads, if desired.