Iberian Meatballs With Spiced Pumpkin And Chickpea Stew
30m prep 35m cook 1h 5m ready
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
- 450 g minced pork shoulder
- 9.86 ml cumin seeds
- 50 g ground almonds
- 2 clove garlic crushed
- 29.6 ml flat-leaf parsley chopped
- olive oil
- sea salt
- black pepper freshly ground
- 29.6 ml olive oil
- 1 onion coarsely chopped
- 2 clove garlic crushed
- 1 red chilli deseeded and finely chopped
- 14.8 ml root ginger finely chopped
- 4.93 ml ground cumin
- 2.46 ml paprika
- 2.46 ml crushed fennel seeds
- 1 star anise
- 1 saffron strands
- 600 g pumpkin peeled and diced
- 4 tomatoes peeled, deseeded and diced
- 4.93 ml harissa paste
- 250 ml chicken stock
- 300 g cooked canned chickpeas
- 14.8 ml 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 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.
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