Ingredients
2 tbsp olive oil
2 large onions
peeled and sliced
2 large garlic cloves
crushed
1 tbsp paprika
1 tbsp turmeric
½ tsp cinnamon
½ tsp ground ginger
400g can chopped tomatoes
250ml beef stock
(1 cup)
1 tbsp lemon juice
2 chevap sausages
400g can chickpeas
rinsed and drained
2 preserved lemon
pulp removed, rinsed and chopped
100g pitted olives
Allergy Advice
Contains Gluten
Equipment
- 1 oven
- 1 oven-proof casserole dish
Instructions
- Preheat oven to 200°C or 180°C fan-forced.
- Heat olive oil in an oven-proof casserole dish. Add onions and garlic and cook on a low heat until soft.
- Add paprika, turmeric, cinnamon and ginger. Fry for 1 minute until fragrant.
- Add tomatoes with their juice, stock and lemon juice.
- Halve each chevap and roll into a ball. Place meatballs gently in casserole.
- Cover casserole and bake in oven for 30 minutes.
- Remove from oven, stir, add chickpeas, preserved lemon, and pitted olives. Bake for another 25 minutes.
Notes
Tip
This is great for a dinner party too as you can prepare in advance and heat up when your guests arrive.
Tip
Make it look extra special by sprinkling pomegranate seeds and chopped coriander over the top before serving.
Variation
Adding a handful of sultanas to the casserole when you stir in the olives and preserved lemon highlights the sweet and sour flavour of this tasty dish.
