Very tasty, beautiful stew, fit for any festivities.
Ingredients: For Meat Balls:
1/2 kg minced mutton (with some fat)
1/2 cup chopped parsley
1 onion, chopped
3 tablespoons finely chopped coriander
4 cloves garlic, minced
1/2 tablespoon cumin
salt and coarsly ground black pepper
3 egg whites, lightly beaten
oil for frying
For chickpea Stew:
1 kg fresh chickpeas, soaked overnight and peeled
1/3 cup corn oil
3 cloves garlic, sliced
3 large seedless capsicums, sliced into thick strips
2 dried peppes, soaked in water for 10 minutes
1 littre water
salt and freshly ground black pepper
1 bunch coriander, very finely chopped
3 tablespoons sweet paprica
1 tablespoon cumin
Directions: 1. To make meat balls: mix all the ingredients for the meat balls except egg whites and refrigerate for half an hour to infuse flavours.
Dampen your hands and form small flat cakes, about 3 cm in diameter.
Heat the oil in a frying pan, about 3 cm high, coat the cakes with the egg whites and fry on both sides for about 3 minutes until golden.
2. To make chickpeas stew: In a wide shallow pan heat the oil, add garlic and fry for 2 minutes. Add capsicums and dried peppers and fry for several minutes longer. Add 1 littre water, paprica, cumin, salt, black pepper and chopped coriander. Bring to boil.
3. Add chickpeas to the pan, cover and cook for about 1 hour on low flames.
4. Add the meat balls, cover and simmer very gently for additional 30 minutes, until the chickpeas are very tender and the stew is thick and glossy.
Serve hot with fresh bread or anything else that absorbs sauces.
Tip: To reheat, add some water