Ras el hanout (can be found in middle eastern markets)
1Red bell pepper sliced
6 Cloves Fresh garlic thinly sliced
1 Tablespoon Olive Oil
1 Can Chicken stock
1 Can Rinsed garbanzo beans
Paprika
Red crushed pepper
Other half bunch cilantro
Moroccan Style Meatballs Directions
I chopped the cilantro, parsley and onion in the food processor. Pour this into a bowl with the ground lamb. Add one tablespoon flour, salt, black pepper, red crushed pepper and ras el hanout. Mix well and form into meatballs.
In a large pan sauté the red bell pepper in the olive oil until soft and add the garlic. Only cook until garlic is aromatic (about 1 minute). Add the garbanzo beans. Sauté for a few minutes. Add the chicken broth. Add water to cover and boil. Add salt, pepper, paprika and more red crushed pepper if you want.
Boil an additional 3 minutes, reduce heat, add the other half bunch of cilantro and cover and simmer till meatballs are done.