tomato-braised lamb kefta with chickpeas and fregola
Begin this recipe 1 day ahead
¾ cup (150g) dried chickpeas (see note)
150g fregola pasta
2 tablespoons extra virgin olive oil
2 onions, finely chopped
5 cloves garlic, sliced
2 sticks cinnamon
1 tbs ground cumin
2 tsp Aleppo chilli flakes
2 x 410g cans Ardmona Diced Tomatoes
3 cups (750ml) beef stock
½ pomegranate, seeds removed
1⁄ 3 cup (50g) pine nuts, toasted Finely chopped flat-leaf parsley, flatbread and
lemon wedges, to serve
600g lamb mince
2 tablespoons finely chopped flat-leaf parsley
1½ tbs ground cumin
1 tbs ground coriander
2 garlic cloves, finely chopped
Place the chickpeas in a saucepan, cover with cold water and set aside to soak overnight.
Place the saucepan over medium heat and bring to the boil. Cook for 30 minutes, stirring occasionally, or until chickpeas are tender. Drain and rinse under cold water, then set aside.
Meanwhile, place a separate saucepan of water over high heat and bring to the boil. Add the fregola and cook for 7 minutes or until tender. Drain and rinse under cold water. Toss the fregola in 1 tbs oil and set aside.
For the kefta, place all the ingredients in a bowl and mix well to combine. Season. Working with 11/2 tbs mixture at a time, shape into firm meatballs.
Heat the remaining oil in a large flameproof casserole over high heat. Add the meatballs and cook, turning frequently, for 4-5 minutes or until browned all over. Remove from the pan and set aside. Add the onion, garlic, cinnamon, cumin and chilli flakes to pan and cook, scraping the bottom of the pan with a wooden spoon, for 3 minutes or until onion has softened. Add the chickpeas and cook, stirring, for 2 minutes or until coated in the spices. Add the tomatoes, bring to the boil and cook for 10 minutes. Add the stock and cook for further 8 minutes or until reduced by half. Return the meatballs and fregola to the pan and cook for 8 minutes or until the sauce has thickened. Season.
Divide among bowls and top with pomegranate seeds and pine nuts. Sprinkle with parsley and serve with flatbread and lemon wedges. Serves 4. Note: To save time, you could also use a 400g can of chickpeas. Rinse and drain before adding to the pan after the onion is softened.