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Chickpea and Beef Meatball Tagine

Creamy chickpeas help bind these meatballs and give them a light, fluffy texture while also adding fill-you-up fiber.

Serves 6
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
456 calories per serving


> 1 (15 oz) can chickpeas
> 1/4 cup fresh mint, plus more for garnish
> 1/2 cup dried apricots
> 1 1/2 cups couscous
> 1 tbsp minced garlic
> 1 lb 85% lean ground beef
> 2 tbsp olive oil
> 1/2 cup diced onions
> 1 tbsp Moroccan ras el hanout seasoning
> 1 (28 oz) can can diced tomatoes


Drain and rinse the chickpeas. Roughly chop the mint. Quarter the apricots. Cook the couscous according to package directions.
To a food processor, add chickpeas, mint, and garlic. Pulse until chickpeas are roughly chopped, but no whole pieces remain, stopping and scraping bowl occasionally. Transfer to a medium bowl. Add the beef, salt, and pepper and mix until well combined. Form beef mixture into 1½-inch balls.
In a 12-inch nonstick skillet, heat oil on medium-high. Add the meatballs and sear until browned on all sides, 5 min., turning occasionally. Remove meatballs and set aside.
To the same skillet, add onions and ras el hanout and cook 4 min., stirring occasionally. Add the tomatoes, apricots, and salt. Heat to a simmer on high, then reduce heat to medium-low. Simmer 5 min. Add meatballs back to skillet, cover, and simmer 8 min., until cooked through. To serve, spoon meatballs over couscous. Garnish with mint.

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