Harissa Spiced Lamb Meatballs & Chickpeas
- Fry the meatballs in a shallow pan until browned (approximately 5-8 minutes)
- Add a jar or can of giant chickpeas
- Add Batc# 01 (Harissa spiced Aubergine and Tomato)
- Cover and leave to gently bubble for 10 minutes.
- Check that the lamb is cooked and it is piping hot
- Serve with grains, or pitta and something leafy green.
- Oh, and maybe a dollop of greek yogurt would be great!
