Spicy Meatball Tagine with Bulgur & Chickpeas Recipe

In a large bowl, combine the ground beef, chopped onion, minced garlic, ground cumin, ground coriander, smoked paprika, cayenne pepper, ground cinnamon, salt, and pepper. Mix well using your hands.

Shape the mixture into small meatballs, about 1 inch in diameter.

Heat a drizzle of olive oil in a large tagine or deep skillet over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove them from the tagine and set aside.

In the same tagine, add a bit more olive oil if needed, and sauté the chopped onion and minced garlic until softened and fragrant.

Add the rinsed bulgur and stir to coat it with the onion and garlic mixture. Cook for a few minutes until the bulgur starts to turn golden.

Pour in the diced tomatoes and chicken or vegetable broth. Bring to a simmer and cook for about 10 minutes.

Return the meatballs to the tagine, along with the drained and rinsed chickpeas. Stir well to combine.

Cover the tagine and simmer for about 30 minutes, or until the meatballs are cooked through and the bulgur is tender.

Sprinkle with chopped fresh cilantro before serving.

Serve the spicy meatball tagine with bulgur & chickpeas hot, accompanied by crusty bread or couscous.