With its North African flavors, this dish proves that one pot doesn't have to mean boring, and it's open for your own spin on it. For an Ethiopian take, try it with Berbere spices, for a Tunisian influence, replace the spices with Harissa.
||The Mineral B Element collection is free of chemicals and darkens with time, creating an all-natural non-stick cooking surface. The look is simple and sleek, perfect for everyday use in the kitchen. Medium Mineral B frying pan, $60, ABC Carpet and Home.
|1/2 cup dried chickpeas/garbanzo beans (or 1 cup canned chickpeas/garbanzo beans, rinsed and drained)
2 garlic cloves
1 fresh rosemary sprig
1 1/4 pound ground lamb
1 recipe moroccan spices (see right)
1 teaspoon fresh oregano, chopped
3 tablespoons olive oil
1/2 bunch kale, ribs removed and chopped into 1 inch wide pieces
1/2 cup red wine
1/2 cup chicken broth
1 cup regular couscous
1 tablespoon unsalted butter
||for the moroccan spices:
1/2 red onion, finely sliced
1/4 cup fresh cilantro, roughly chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/8 teaspoon cinnamon
1. Cook the dried chickpeas in 2 cups of boiling water with 1 garlic clove, 1 rosemary sprig and 1/4 teaspoon of salt. Cover and boil for 15-20 minutes, then turn off the heat, and let them soak for two hours. They should be tender. If using canned chickpeas, just drain, rinse, and set aside.
2. To the lamb add: Moroccan spices, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 minced garlic clove, and oregano.
3. Mix together and form into 1 1/2 inch meatballs (about 10), careful not to pack them too tight.
4. In a sauté pan over medium heat, warm 2 tablespoons of olive oil and add the meatballs
5. Cook, turning frequently, until brown and cooked through (about 12 minutes). Put the meatballs aside to drain off the fat.
6. Add a tablespoon of olive oil to the pan and add the kale, a minced garlic clove, and a pinch of salt. Sauté until bright green and slightly wilted, about 3 minutes.
7. Add the wine to deglaze the pan (this means picking up all of the brown bits stuck to the bottom). Cook for about 30 seconds then add the butter, ½ a cup of the water from cooking the chickpeas (if using dry beans), and the broth. Bring to a boil.
8. Sprinkle the couscous over the pan, stirring to coat. Add the chickpeas and meatballs, cover with a lid and remove from heat, letting it stand for about 5 minutes, or until the couscous is cooked and fluffy.
For more dinner and recipe ideas, check out the Kitchy Kitchen
Photographs: Claire Thomas