Moroccan cuisine · Soups & Stews

Marqa bel Kaaber

Small meatballs braised with chickpeas in tomato sauce, boldly seasoned with cumin and garlic.

Ingredients · for 4 servings

• 500 g ground beef
• 1 can chickpeas (400 g)
• 2 onions
• 4 cloves garlic
• 2 tsp cumin
• 1 tsp paprika (sweet)
• 2 tbsp tomato paste
• 400 g chopped tomatoes
• 1/2 bunch flat-leaf parsley
• 1/2 bunch cilantro
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Grate one onion very finely and squeeze out the liquid, then knead it firmly with the ground beef, half the chopped parsley, 1 tsp cumin, salt and pepper, and chill for 10 min.
2. With damp hands, shape the mixture into about 24 walnut-sized balls and sear them all over in 2 tbsp olive oil for 4–5 min until firm on the outside; remove.
3. Finely dice the second onion and grate the garlic, then sauté both in the remaining olive oil for 6 min until translucent, then stir in the tomato paste, remaining cumin and paprika and toast for 2 min.
4. Add the chopped tomatoes and 400 ml hot water, season with salt and pepper, and simmer the sauce uncovered for 10 min until it thickens noticeably.
5. Return the meatballs and add the rinsed chickpeas, then cover and braise over low heat for 20–25 min until the sauce is deep red, thick, and coats the spoon.
6. Sprinkle with the remaining parsley and chopped cilantro and serve hot with flatbread.