Algerian Meatballs in Garlic Broth

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Yield:

Ingredients:


1 head	garlic
80 ml	olive oil
1 lrg	onion finely chopped
1	cinnamon stick
3 sprg	thyme
1	bay leaf
1 lt	chicken or meat stock
2	tomatoes skinned deseeded and chopped
1	carrot sliced
40 ml	tomato puree
80 ml	long grained rice rinsed
250 gm	cooked chickpeas
2	squeezes of lemon juice salt and pepper
For the meatballs
1 head	garlic
80 ml	olive oil
1 lrg	onion finely chopped
1	cinnamon stick
3 sprg	thyme
1	bay leaf
1 lt	chicken or meat stock
2	tomatoes skinned deseeded and chopped
1	carrot sliced
40 ml	tomato puree
80 ml	long grained rice rinsed
250 gm	cooked chickpeas
2	squeezes of lemon juice salt and pepper
Farlic (see below)
500 gm	minced beef or lamb
1 sm	bunch coriander finely chopped
1/2	onion finely chopped
1 tsp	ground cinnamon
1	egg lightly beaten
1	salt and pepper

Method:

Break the garlic up into cloves and peel them then process the whole lot roughly.

Melt the oil in a large pan and fry the onion until tender.

Add twothirds of the garlic and cinnamon stick and stir for a few minutes.

Now add the herbs meat stock chopped tomatoes carrot and salt and pepper and bring to the boil.

Simmer for 40 minutes.

Meanwhile make the meatballs.

Mix the remaining garlic with the minced meat coriander onion cinnamon salt and pepper and enough beaten egg to bind.

Roll into walnut sized balls.

Once the broth has been simmering for 40 minutes add the meatballs tomato puree and rice. Simmer for 15 minutes then add the chickpeas and simmer for three or four minutes.

Stir in lemon juice and adjust seasoning.

Serve immediately or reheat thoroughly when needed.

For chickpeas if you have time soak and cook your own rather than use tinned ones.

Serves 4

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