Serves: 4

Why this spice: Collected Foods Ras El Hanout seasons the meatballs and the sauce so this one-pot dinner stays boldly Moroccan from start to finish.

Ingredients

• 1 lb ground lamb (or half lamb/half beef)
• 1/4 cup breadcrumbs or almond flour
• 1 egg
• 2 tbsp Collected Foods Ras El Hanout, divided
• 1 tsp kosher salt
• 2 tbsp olive oil
• 1 eggplant, 1-inch cubes
• 1 can (15 oz) chickpeas, drained
• 1 can (14 oz) diced tomatoes
• 1 cup stock
• Yogurt and herbs, for serving

Directions

1. Mix lamb, breadcrumbs, egg, 1 tbsp Ras El Hanout, and salt. Form 16 golf-ball meatballs.
2. Brown meatballs in oil in a wide pot; remove. Soften eggplant in remaining oil, 5 minutes.
3. Stir in remaining 1 tbsp Ras El Hanout, then chickpeas, tomatoes, and stock.
4. Nestle meatballs into the sauce. Simmer covered 18–20 minutes until cooked through.
5. Serve with yogurt and herbs over couscous or with warm bread.

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