Chickpea and Spinach Stew with Turkey Meatballs
This chickpea and spinach stew is deeply savory and warming, with a rich tomato base, fragrant ras el hanout spices, tender chickpeas, and juicy turkey meatballs finished with salty feta and a squeeze of lemon.
Ingredients
Oven-Roasted Turkey Meatballs
Chickpea and Spinach Stew
To Finish
Instructions
- Step 1
Preheat the oven to 400F (205C). Line a baking sheet with parchment paper and drizzle lightly with olive oil.
- Step 2
In a large bowl, combine all meatball ingredients and mix gently just until combined.
- Step 3
Roll into 1 to 1½ inch meatballs and arrange on the baking sheet.
- Step 4
Bake for 20 minutes, flip, then bake 5 more minutes until cooked through.
- Step 5
Heat olive oil in a large pot over medium heat. Add onion, garlic, and ras el hanout and cook 1-2 minutes.
- Step 6
Stir in tomato paste and cook 2 minutes until slightly darkened.
- Step 7
Add water, bouillon cube, soy sauce, salt, and chickpeas. Bring to a boil, then simmer 20-30 minutes.
- Step 8
Add spinach during the last 5 minutes, then stir in lemon juice.
- Step 9
Serve topped with meatballs, feta, parsley, and olive oil.
Notes
- Step 10
If you don't have ras el hanout, you can make a simple homemade version: stir together 1 teaspoon each ground turmeric, coriander, ginger, cumin, cardamom, and nutmeg, plus ½ teaspoon each ground aniseed, caraway seeds, fennel seeds, cloves, and black pepper. This makes about 3 tablespoons total.
- Step 11
Ras el hanout blends vary, so taste and adjust seasoning as needed.
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I'm Nora! Balancing Bowls is the product of a slightly chaotic life, a need to make and grow things, and a love of creative cooking. If you're here because you're trying to feed your family well without losing your mind, you're in the right place.
Per serving
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