Algerian garlic meatballs in garlic broth

This is a marvellous dish with spicy tastes of North Africa.  The garlic flavour become mellow with the cooking.

Serve with pitta bread.

Preparation Time: 30 Mins

Cooking Time: 70 Mins

Total Time: 12 Hrs

Ingredients

For 4 servings…

140 gms          Chickpeas  

4 tbs               Olive oil    

1                    Onion  - chopped finely          

1 head             Garlic  - broken into individual cloves, peeled and blended     

1 stick             Cinnamon  

3 sprigs           Thyme      

1                    Bay leaf     

100 cl              Stock  - chicken       

2                    Tomatoes  - chopped

450 gms          Carrot  - sliced        

                      Pepper      

                      Salt          

2 tbs               Tomato purée         

4 tbs               Rice  - long grain, washed       

2 squeezes       Lemon juice            

For the meatballs

450 gms          Mince  - beef          

1 bunch           Coriander  - chopped finely     

½                   Onion  - chopped finely          

1 tsp               Cinnamon  - ground  

                      Pepper      

                      Salt          

1                    Egg  - beaten         

Method

To prepare the chickpeas…

If they are dry, soak them in water over-night.  Then drain them, and cook in boiling water for 40 minutes so that they are ready a few minutes before the dish is ready.  Drain them.

To prepare the broth…

Heat the olive oil in a large pan and fry the onion until tender.  Add two-thirds of the garlic and the cinnamon stick and stir for a few minutes.  Add the herbs, stock, chopped tomatoes, carrot and salt and pepper and bring up to the boil.  Simmer gently for 40 minutes.

To make the meatballs…

In the meantime mix the remaining garlic with the minced meat, coriander, onion, cinnamon, some salt and pepper and enough beaten egg to bind.  Roll into walnut-sized balls.

To complete the dish…

Once the broth has been simmering for 40 minutes, add the tomato purée, meatballs and rice. Simmer for 15 minutes, then add the chickpeas and simmer for 3-4 minutes.  Stir in a couple of squeezes of lemon juice, then taste and adjust the seasoning.  Serve immediately.

Wine recommendations

A robust red wine.

Conventional

     Côtes du Rhône

Interesting

     Corbières

     Côtes du Luberon

     Fitou

     Gigondas

     Irouleguy