Spicy Meatballs with Chickpeas
For the original recipe and instructions, see “Spicy Meatballs with Chickpeas” at cooking.nytimes.com
Ingredients
- FOR THE MEATBALLS:
- 1 ½ pounds ground lamb (or substitute ground beef, pork or turkey)
- ½ cup raw arborio rice or any white rice, rinsed and drained
- 2 teaspoons kosher salt
- 1 teaspoon toasted ground cumin
- 1 teaspoon toasted ground coriander
- ½ teaspoon ground cinnamon
- ½ cup finely diced onion
- 3 garlic cloves, grated or minced
- FOR THE GRAVY:
- Extra-virgin olive oil
- ½ cup finely diced onion
- Kosher salt
- Pinch of saffron, crumbled, steeped in 1/4 cup warm water (optional)
- 1 teaspoon toasted ground cumin
- ½ teaspoon red-pepper flakes, or to taste
- 1 (2-inch) cinnamon stick
- 1 (28-ounce) can plum tomatoes with their juices
- 1 cup chicken or beef broth (or chickpea cooking liquid)
- 6 cups cooked chickpeas
- ½ cup chopped parsley, cilantro or a combination
Recipe copyright
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