Iberian Meatballs with Spiced Pumpkin and Chickpea Stew

Name: Iberian Meatballs with Spiced Pumpkin and Chickpea Stew
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Spanish
Ingredients: 450 g/1 lb minced (ground) pork shoulder; 2 tsp cumin seeds; 50 g/1¾ oz/½ cup ground almonds; 2 tbsp chopped flat-leaf parsley; 2 tbsp olive oil; 1 large onion, coarsely chopped; 2 garlic cloves, crushed; 1 red chilli, deseeded and finely chopped; 1 tbsp finely chopped root ginger; 1 tsp ground cumin; ½ tsp paprika; ½ tsp crushed fennel seeds; 1 star anise; 1 large pinch saffron strands; 600 g/1 lb 5 oz pumpkin, peeled and diced; 4 tomatoes, peeled, deseeded and diced; 1 tsp harissa paste; 250 ml/9 fl oz/1 cup chicken stock (bouillon); 250 ml/9 fl oz/1 cup chicken stock (bouillon); 300 g/10½ oz cooked canned chickpeas (garbanzo beans); 300 g/10½ oz cooked canned chickpeas (garbanzo beans); 1 tbsp chopped fresh coriander (cilantro); 1 tbsp chopped fresh coriander (cilantro); sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

For the Meatballs:

450 g/1 lb minced (ground) pork shoulder
2 tsp cum

Europe
Spain
Main course
Gluten-free
Mediterranean

Method

To make the meatballs, thoroughly mix the pork, cumin seeds, ground almonds, garlic and parsley in a large bowl, season with salt and pepper, then shape into 4cm/1½in balls. Chill for at least 30 minutes.

Heat a little olive oil in a frying pan (skillet) over a medium heat. Fry the meatballs for 4–5 minutes, turning from time to time, until golden brown and cooked through. Keep warm.