Spiced Meatball Stew
Servings: 2 People
Ingredients
- 1 tbsp Vegetable oil for cooking
- 1/2 Onion large, finely chopped
- 1/2 cloves Garlic finely chopped
- 1 tbsp Harissa paste or chipotle paste
- 1/2 tsp Ground Cumin
- 400 g Peeled plum tomatoes
- 25 g Dried apricots chopped
- 1 tbsp Za'atar seasoning to garnish
- 1 tbsp Fresh parsley to garnish
- 40 g Pomegranate seeds to garnish
Method
- Using your meatballs pan, add 2 tbsp oil the chopped onion with a pinch of salt. Cook over a low/ medium heat for 15 minutes or until the onions have completely softened but not browned – keep stirring. Add the garlic, harissa/ chipotle paste and cumin powder and cook for 1 minute, stirring so that it doesn’t catch and burn.
- Tip in the tomatoes, along with a tin of water and the dried apricots.
- Break up the tomatoes with the back of a wooden spoon and simmer for 15 minutes.
- Add the meatballs to the sauce, stir and simmer for a further 15 minutes or until nicely thickened and the tomatoes have lost some of their acidity and sweetened. Check for seasoning and add salt accordingly.
- Scatter over the za’atar, fresh parsley and pomegranate seeds to garnish. Serve with tzatziki and flatbread.