Meatball stew with coriander chutney

Step 1

Put all the chutney ingredients in a blender with 2-3 tbsp water and blend until as smooth as possible.

Step 2

Peel the onion and discard the first tougher outer layer. Grate on the rough side of a box grater. Put half the onion in a bowl with the mince, a good amount of salt and pepper, and 1 tbsp of the harissa, and mash together with a wooden spoon until evenly combined. Chill for 20 minutes.

Step 3

Roll the mince mixture into 24 walnut-sized meatballs. Heat the oil in a deep frying pan, add the meatballs and brown all over (you will probably need to do in two batches to not overcrowd the pan). Scoop out once browned, leaving any fat behind. Pour off all but 2 tbsp of fat.

Step 4

Add the rest of the grated onion and the garlic, and cook for 4-5 minutes or until softened and golden. Stir in the rest of the harissa, the chopped tomatoes and stock. Bring to a simmer then cook for 10 minutes. Add the meatballs back in, along with the chickpeas, put on a lid and simmer gently for 20 minutes. Serve with a drizzle of the chutney and with rice or couscous.