Turkey and apricot meatballs in a tomato and chickpea sauce

5 minutes preparation time, 30 minutes cooking time.

Meatballs

• 2 slices wholemeal bread

• 100ml skimmed milk

• 500g lean minced turkey

• 8 finely chopped dried apricots

• 1 small onion, grated

• 2 tbsp chopped parsley leaves

• 2 tbsp chopped coriander leaves

• 2 tsp ground cumin

• 2 tsp ground cinnamon

• 1 tsp salt

Chickpeas

• 2 tbsp olive oil

• 1 onion, halved and finely sliced

• 2 garlic cloves, crushed

• 2 x 400g canned tomatoes, chopped

• 2 tbsp tomato paste

• 1 cup water

• 400g canned chickpeas, drained

• 2 tbsp finely chopped parsley

• 2 tbsp chopped coriander

• 1 tsp ground cumin

• 1 tsp paprika

• 1 tsp ground ginger

• tsp salt

Method

1. Heat oven to 200C. Soak the bread in milk for five minutes then squeeze out excess milk.

2. Mix the bread with the meat in a bowl. Add the onion, parsley, apricot, coriander, cumin, cinnamon and salt and knead it with your hands until well mixed.

3. Roll the meat into golf ball-sized balls, place on a oil sprayed baking tray and bake for 15 minutes until lightly browned.

4. To make the sauce, use spray oil to fry onion for five minutes.

5. Add garlic, tomatoes and their juices, tomato paste, water and bring to the boil.

6. Add chickpeas, parsley, coriander, cumin, paprika, ginger and salt, stirring, and simmer for 15 minutes.

7. Add meatballs and simmer for 10 minutes until the sauce thickens. Freeze in batches as required. You could serve with a small portion of couscous/quinoa or a watercress and spinach salad.

Recipe adapted from goodfood.com.au