One-Pot Lamb Meatballs with Eggplant and Chickpeas

Name: One-Pot Lamb Meatballs with Eggplant and Chickpeas
Yield: Serves 4 to 6
Ingredients: 1 pound, ground lamb; ½ cup, panko bread crumbs; 1 , large egg, lightly beaten; 1 tablespoon, ras el hanout; 2 teaspoons, grated lemon zest; 2 , garlic cloves, minced; 1 teaspoon, table salt; 2 tablespoons, extra-virgin olive oil; 1 pound, eggplant, cut into ½-inch pieces; 1 , onion, chopped fine; 4 , garlic cloves, minced; 1 tablespoon, ras el hanout; 1 teaspoon, table salt; 1 , (28-ounce) can crushed tomatoes; 1 , (15-ounce) can chickpeas, rinsed; ¾ cup, golden raisins; ½ cup, water; ½ cup, pitted green olives, halved; ¼ cup, harissa; 2 teaspoons, grated lemon zest; ½ cup, coarsely chopped fresh cilantro, divided; ½ cup coarsely, chopped fresh mint, divided

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Appears in Cook's Country June/July 2022

A dynamite weeknight dish with big, bold flavor.

SERVES4 to 6

TIME1 hour

One-Pot Lamb Meatballs with Eggplant and Chickpeas

WHY THIS RECIPE WORKS

For this recipe, we drew inspiration from the flavors commonly used in Moroccan tagines, stewed dishes cooked in earthenware pots of the same name. Cooked in a Dutch oven instead of a tagine, this dish features lemony lamb meatballs in a to...

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