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Tomato-braised lamb kefta with chickpeas and fregola

Name: Tomato-braised lamb kefta with chickpeas and fregola
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4
Ingredients: 3/4 cup (150g) dried chickpeas or 1 x 400g can chickpeas, rinsed, drained; 150g fregola (Sardinian pasta – from delis); 2 tbs extra virgin olive oil; 2 onions, finely chopped; 5 garlic cloves, sliced; 2 cinnamon quills; 1 tbs ground cumin; 2 tsp Aleppo chilli flakes; 2 x 410g cans Diced Tomatoes; 3 cups (750ml) beef stock; Seeds from 1/2 pomegranate; 1/3 cup (100g) pine nuts, toasted; Finely chopped flat-leaf parsley, to serve; Flatbread, to serve; Lemon wedges, to serve; 600g lamb mince; 1 bunch flat-leaf parsley, finely chopped; 1 1/2 tbs ground cumin; 1 tbs ground coriander; 2 garlic cloves, finely chopped

1 rating

20m

1h 05m

Tomato-braised lamb kefta with chickpeas and fregola

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by delicious. team

delicious. team

Jun 20, 2001

Comforting and bursting with spices, this recipe is perfect for your next Middle Eastern-inspired feast. Recipe by Shane Delia. This recipe was brought to you by Ardmona.

3/4 cup (150g) dried chickpeas or 1 x 400g can chickpeas, rinsed, drained
150g fregola (Sardinian pasta – from delis)
2 tbs extra virgin olive oil
2 onions, finely chopped
5 garlic cloves, sliced
2 cinnamon quills
1 tbs ground cumin
2 tsp Aleppo chilli flakes
2 x 410g cans Ardmona Diced Tomatoes
3 cups (750ml) beef stock
Seeds from 1/2 pomegranate
1/3 cup (100g) pine nuts, toasted
Finely chopped flat-leaf parsley, to serve
Flatbread, to serve
Lemon wedges, to serve

Kefta mix

600g lamb mince
1 bunch flat-leaf parsley, finely chopped
1 1/2 tbs ground cumin
1 tbs ground coriander
2 garlic cloves, finely chopped

Method

1.

Place chickpeas in a saucepan, cover with water and set aside to soak overnight.
2.

The next day, place 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.
3.

Meanwhile, place a separate saucepan of water over high heat and bring to the boil. Add fregola and cook for 7 minutes or until tender. Drain and rinse under cold water. Toss fregola in 1 tbs oil and set aside.
4.

For the kefta, place all ingredients in a bowl and mix well to combine. Season. Working with 1 1/2 tbs mixture at a time, shape into firm meatballs.
5.

Heat remaining 1 tbs oil in a large flameproof casserole over high heat. Add meatballs and cook, turning frequently, for 4-5 minutes or until browned all over. Remove from pan and set aside.
6.

Add 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 chickpeas and cook, stirring, for 2 minutes or until coated in the spices. Add tomatoes, bring to the boil and cook for 10 minutes. Add stock and cook for further 8 minutes or until reduced by half. Return meatballs and cooked fregola to the pan, and cook for 8 minutes or until sauce has thickened. Season.
7.

Divide among bowls and top with pomegranate seeds and pine nuts. Garnish with parsley and serve with flatbread and lemon wedges.