Iberian Meatballs With Spiced Pumpkin And Chickpea STEW
- 30m Prep Time
- 35m Cook Time
- 1h 5mReady In
A hearty stew of spiced pumpkin and chickpeas with Iberian-style pork meatballs. The meatballs are flavored with cumin, almonds, and parsley, then simmered in a fragrant tomato-pumpkin sauce.
Ingredients
- 0.99 lb minced pork shoulder
- 2 tsp cumin seeds
- 1 10/13 oz ground almonds
- 2 clove garlic crushed
- 2 tbsp flat-leaf parsley chopped
- olive oil
- sea salt
- black pepper freshly ground
- 2 tbsp olive oil
- 1 onion coarsely chopped
- 2 clove garlic crushed
- 1 red chilli deseeded and finely chopped
- 1 tbsp root ginger finely chopped
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp crushed fennel seeds
- 1 star anise
- 1 saffron strands
- 1 5/16 lbs pumpkin peeled and diced
- 4 tomatoes peeled, deseeded and diced
- 1 tsp harissa paste
- 1 1/16 cups chicken stock
- 2/3 lbs cooked canned chickpeas
- 1 tbsp fresh coriander chopped
- sea salt
- black pepper freshly ground
Nutrition (per serving, estimated)
Estimated based off 18 of 26 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 384 mg
- Iron: 8.3 mg
- Magnesium: 130 mg
- Phosphorus: 623 mg
- Potassium: 2068 mg
- Zinc: 6.21 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 0.99 lb minced pork shoulder
- 2 tsp cumin seeds
- 1 10/13 oz ground almonds
- olive oil
- sea salt
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp crushed fennel seeds
- 1 star anise
- 1 saffron strands
- 1 tsp harissa paste
- 1 1/16 cups chicken stock
- 2/3 lbs cooked canned chickpeas
- sea salt
Prepare
- Crush 2 clove garlic
- Chop 2 tbsp flat-leaf parsley
- black pepper, freshly ground
- 1 onion, coarsely chopped
- Crush 2 clove garlic
- 1 red chilli, deseeded and finely chopped
- 1 tbsp root ginger, finely chopped
- 1 5/16 lbs pumpkin, peeled and diced
- 4 tomatoes, peeled, deseeded and diced
- Chop 1 tbsp fresh coriander
- black pepper, freshly ground
Let's Cook
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Step 1.
In a large bowl, thoroughly mix 450g minced pork shoulder, 2 tsp cumin seeds, 50g ground almonds, 2 crushed garlic cloves, and 2 tbsp chopped flat-leaf parsley. Season with salt and pepper, then shape into 4cm/1½in balls. Cover and chill for at least 30 minutes.
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Step 2.
While the meatballs chill, heat 2 tbsp olive oil in a heavy saucepan over low-medium heat. Add 1 coarsely chopped large onion, 2 crushed garlic cloves, 1 deseeded and finely chopped red chilli, 1 tbsp finely chopped root ginger, 1 tsp ground cumin, ½ tsp paprika, ½ tsp crushed fennel seeds, 1 star anise, and 1 large pinch saffron strands. Stir, cover, and cook gently for 2–3 minutes until the onions are soft.
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Step 3.
Add 600g peeled and diced pumpkin, 4 peeled, deseeded and diced tomatoes, 1 tsp harissa paste, and 250ml chicken stock to the saucepan. Season with salt and pepper, stir, and bring to a simmer. Cover and cook for 20 minutes, until the pumpkin is tender.
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Step 4.
While the stew simmers, heat a little olive oil in a frying pan over medium heat. Fry the chilled meatballs for 4–5 minutes, turning occasionally, until golden brown and cooked through. Keep warm.
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Step 5.
After the stew has simmered for 20 minutes, add 300g cooked canned chickpeas and the fried meatballs. Simmer uncovered for 5 minutes, stirring gently. Adjust seasoning if needed, then sprinkle with 1 tbsp chopped fresh coriander to serve.