Fragrant Tajine of Meatballs, Spinach and Chickpeas

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Meatballs and chickpeas stud a saucy simmer of spinach, tangy with yogurt and fragrant with a whiff of cardamom and garlic, among other spices.

Serve with crusty bread to scoop up the delicious morsels.


  • 450 g/1 lb minced lamb
  • 1 onion, chopped
  • 1


  1. Combine the meat with the onion, cumin, salt and pepper. Roll into tiny balls and brown in a pan. Pour off any fat or grease from the pan.
  2. Add the chickpeas and spinach to the pan with the meatballs, taking care not to break them up, then add the stock, turmeric and cardamom. Simmer for about 20 minutes.
  3. In a separate pan, sauté the garlic lightly in