One-Pot Lamb Meatballs with Eggplant and Chickpeas

Name: One-Pot Lamb Meatballs with Eggplant and Chickpeas
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

Main Courses
Vegetables
Lamb
Beans
Weeknight

By Mark Huxsoll ･ Appears in Cook's Country June/July 2022

A dynamite weeknight dish with big, bold flavor.

SERVES 4 to 6

TIME 1 hour

One-Pot Lamb Meatballs with Eggplant and Chickpeas

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