Meatball & Chickpea Stew

This is my favourite type of supper: low carb and totally flavourful and filling. The recipe comes from Hugh Fearnley-Whittingstall (it’s the first one in the link).

Making this stew is a two-step process. First you form the meatballs, fry them, and then set them aside. The recipe calls for lamb but we used ground beef and it worked fine. You then make the stew, which has a stock/tomato base. The final step is to add the meatballs to the stew, and viola, alles ist fertig.

I followed the recipe almost exactly. The stew was absolutely delicious and had the perfect amount of spice and warmth for a fall evening. It’s also quick enough to make for a ‘weeknight’ meal (especially with a helper). I will definitely be making it again.

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4 thoughts on “Meatball & Chickpea Stew

  1. TheBear 26/11/2011 / 8:08 pm

    that looks delicious!! I just got back from the grocery store and I have 5 cans of chickpeas but no lamb or meat for the balls! Shame, will try it sometime though.

  2. K.M. 26/11/2011 / 8:33 pm

    oooh yeah and you can have it too, can’t you? It’s a nice meal!! You only need 1 can of chickpeas so you can save one for when you have the meat on hand.

  3. krishwala 04/01/2012 / 1:02 pm

    did you use lamb or another meat for this?

    • K.M. 04/01/2012 / 2:56 pm

      I used ground beef but I think it would work well with pork as well.

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