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.

Author: Balancing Bowls

Meal Type: Peanuts Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 6 Servings

Calories: 667 kcal per serving

Ingredients

1 ½ pounds - ground turkey
1 - onion
2 ½ teaspoons - garlic
¾ cup - breadcrumbs
½ cup - Parmesan cheese
3 tablespoons - olive oil
1 tsp - kosher salt
½ tsp - red pepper flakes
½ tsp - black pepper
2 tablespoons - harissa
4 tablespoons - olive oil
1 - onion
8 cloves - garlic
2 teaspoons - ras el hanout
6 tablespoons - tomato paste
5 cups - water
1 - bouillon cube
1 tbsp - soy sauce
1 tsp - sea salt
2 cans - chickpeas
5 cups - spinach
2 tablespoons - lemon juice
2 ounces - feta cheese
Fresh parsley
for serving

Instructions

Preheat the oven to 400F (205C). Line a baking sheet with parchment paper and drizzle lightly with olive oil.
In a large bowl, combine all meatball ingredients and mix gently just until combined.
Roll into 1 to 1½ inch meatballs and arrange on the baking sheet.
Bake for 20 minutes, flip, then bake 5 more minutes until cooked through.
Heat olive oil in a large pot over medium heat. Add onion, garlic, and ras el hanout and cook 1-2 minutes.
Stir in tomato paste and cook 2 minutes until slightly darkened.
Add water, bouillon cube, soy sauce, salt, and chickpeas. Bring to a boil, then simmer 20-30 minutes.
Add spinach during the last 5 minutes, then stir in lemon juice.
Serve topped with meatballs, feta, parsley, and olive oil.
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.
Ras el hanout blends vary, so taste and adjust seasoning as needed.

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