Spanish Tomato and Chickpea Stew with Meatballs


By Sara and Danny from episode 11

Prep time: 20 minutes
Cooking time: 30 minutes
Serves 6


2 Tbsp olive oil
½ red onion, diced
4 cloves garlic, chopped
½ red chilli, diced
1 can chick peas, drained
2 cans diced tomatoes
60g cherry tomatoes
½ cup sundried tomatoes, diced
8 slices spicy salami, diced
¼ cup chopped rosemary
500g minced pork
¼ tsp cumin seeds
1 egg
Salt and Pepper to taste
1 Tbsp cooking oil
Rocket leaves
Balsamic vinegar

Buy Ingredients


  1. Place the olive oil, onion, 2 cloves garlic, and chilli in a large pan. Cook for 2 or 3 minutes until soft.

  2. Add the chick peas, tomatoes, salami and half the rosemary and stir through. Season with salt and pepper and simmer for 5 minutes.

  3. Place the mince with the remaining garlic, rosemary, cumin and egg into a bowl.  Season with salt and pepper, mix well to combine. Roll into walnut sized balls.

  4. Heat 1 tablespoon of oil in a frying pan and brown the balls on all sides. Add to the tomato mix and simmer for 20 minutes or until cooked through.

  5. Serve hot with a side of rocket drizzled with balsamic vinegar and crusty bread.

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