Spicy Meatball Tagine with Bulgur and Chickpeas Recipe

Introduction

This Spicy Meatball Tagine with Bulgur & Chickpeas combines fragrant spices, tender meatballs, and wholesome grains for a comforting and flavorful meal. Inspired by Moroccan cuisine, it’s perfect for a cozy dinner with a hint of heat and aromatic herbs.

Ingredients

• 2 onions (1 quartered, 1 halved and sliced)
• 2 tbsp tomato purée
• 2 garlic cloves
• 1 egg
• 1 tbsp chilli powder
• 500g extra-lean beef mince
• 2 tsp rapeseed oil
• 4 large carrots, cut into batons
• 1 tsp ground cumin
• 2 tsp ground coriander
• 400g can chopped tomatoes
• 1 lemon, zest removed with a potato peeler, then chopped
• 12 Kalamata olives, chopped
• 1 tbsp vegetable bouillon powder
• Fresh coriander, chopped (a small pack)
• 200g bulgur wheat
• 400g can chickpeas
• 2 tsp vegetable bouillon powder
• 2 tsp ground coriander

Instructions

1. Step 1: Put the quartered onion in a food processor and finely chop it. Add the beef mince, 1 tbsp tomato purée, garlic, egg, and chilli powder. Blitz to form a smoothish paste. Divide the mixture into 26 even pieces and roll each into a meatball.
2. Step 2: Heat the rapeseed oil in a large frying pan. Cook the meatballs for 5–10 minutes until lightly browned. Remove from the pan and set aside on a plate.
3. Step 3: Add the sliced onion and carrot batons to the same pan. Stir-fry briefly in the pan juices to soften slightly. Add cumin and coriander, then pour in the chopped tomatoes along with 1½ cans of water. Stir in the chopped lemon zest, remaining tomato purée, olives, and 1 tbsp vegetable bouillon powder.
4. Step 4: Return the meatballs to the pan. Cover and cook for 15 minutes until the carrots are just tender. Stir through the chopped fresh coriander.
5. Step 5: Meanwhile, place the bulgur wheat and chickpeas in a pan with water from the chickpea can. Add 2 cans of water, 2 tsp vegetable bouillon powder, and 2 tsp ground coriander. Cover and cook for 10 minutes until the bulgur is tender and the liquid is absorbed.
6. Step 6: Serve the tagine alongside the bulgur and chickpeas. You can refrigerate any leftovers for another meal.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper to the meatball mixture or include fresh chopped chili.
• Try substituting beef mince with lamb for a richer flavor.
• You can add dried apricots or raisins to the tagine for a touch of sweetness that balances the spices.
• If you don’t have a food processor, finely chop the onion and garlic by hand and mix thoroughly with the other meatball ingredients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave until piping hot. The flavors often deepen after resting overnight, making it a great make-ahead meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other grains instead of bulgur?

Yes, couscous, quinoa, or rice can be excellent alternatives. Adjust cooking times according to the grain you choose.

How can I make this dish vegetarian?

Replace the meatballs with spiced lentil or chickpea balls and increase the vegetables. Use vegetable stock for cooking to keep it fully plant-based.

Spicy Meatball Tagine with Bulgur and Chickpeas Recipe

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★★★★★

4.7 from 130 reviews

• Author: Noah
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Spicy Meatball Tagine with Bulgur & Chickpeas is a flavorful North African-inspired dish featuring tender beef meatballs simmered with aromatic spices, tomatoes, and olives, served alongside hearty bulgur wheat and protein-rich chickpeas. It combines a lovely balance of heat, zest, and earthiness, perfect for a comforting and wholesome meal.

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Ingredients

Scale 1x2x3x

Meatballs

• 2 onions (1 quartered, 1 halved and sliced)
• 2 tbsp tomato purée
• 2 garlic cloves
• 1 egg
• 1 tbsp chilli powder
• 500g extra-lean beef mince
• 2 tsp rapeseed oil

Tagine

• 4 large carrots, cut into batons
• 1 tsp ground cumin
• 2 tsp ground coriander
• 400g can chopped tomatoes
• 1 lemon, zest removed and chopped
• 12 Kalamata olives, chopped
• 1 tbsp vegetable bouillon powder
• Handful fresh coriander, chopped

Bulgur & Chickpeas

• 200g bulgur wheat
• 400g can chickpeas
• 2 tsp vegetable bouillon powder
• 2 tsp ground coriander

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Instructions

1. Prepare the Meatball Mixture: Put the quartered onion in a food processor and process until finely chopped. Add the minced beef, 1 tablespoon of tomato purée, garlic cloves, egg, and chilli powder to the processor. Blitz everything together to form a smoothish paste.
2. Form and Cook Meatballs: Divide the meat mixture into 26 even-sized portions and roll each into a ball. Heat the rapeseed oil in a large frying pan and cook the meatballs for 5-10 minutes, until they are lightly browned on all sides. Remove the meatballs from the pan and set aside on a plate.
3. Cook Vegetables and Build Flavor: In the same pan, add the sliced onion and carrot batons. Stir fry briefly in the pan juices to soften them slightly. Add ground cumin and 2 teaspoons of ground coriander, stirring to combine.
4. Simmer the Tagine: Pour in the chopped tomatoes along with 1 ½ cans of water. Stir in the chopped lemon zest, remaining tablespoon of tomato purée, chopped Kalamata olives, and 1 tablespoon of vegetable bouillon powder. Return the browned meatballs to the pan. Cover and simmer for 15 minutes until the carrots are just tender. Stir in the freshly chopped coriander at the end.
5. Cook Bulgur and Chickpeas: While the tagine simmers, put the bulgur wheat, chickpeas (with liquid from the can), 2 cans of water, 2 teaspoons of vegetable bouillon powder, and 2 teaspoons of ground coriander into a separate pan. Cover and cook for 10 minutes until the bulgur is tender and the liquid has been absorbed.
6. Serve: Serve the tagine alongside the bulgur and chickpeas, dividing each into half for a meal and reserving leftovers if desired.

Notes

• Using extra-lean beef keeps the dish lower in fat without sacrificing flavor.
• Adjust the chilli powder quantity to control the heat level.
• The lemon zest adds a fresh zing that brightens the rich flavors.
• Bulgur wheat cooks quickly and has a wonderful nutty texture, making it perfect to pair with the tagine.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors develop even more.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: North African

Keywords: spicy meatball tagine, bulgur wheat, chickpeas, North African recipe, healthy beef meatballs, quick tagine, paprika meatballs