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Spiced Beef Meatballs & Chickpea Stew

with Warm Pita & Almond-Raisin Carrot Salad

Cooking time

35 minutes




800 /serving

Is your crew ready for this gorgeous bowl of meatball madness? Tonight's beef meatballs—perfumed with cumin, coriander and cinnamon—will simmer in a rich tomato and scallion stew studded with chickpeas, making for a hearty weekday meal. Serve this rich stew with oven-warmed pita and a snazzy side salad of carrots, plump raisins and almond slivers in a lemony fattoush vinaigrette.

We will send you:

  • 510g Ground beef
  • 3 Garlic cloves
  • 2 Scallions
  • 300g Carrots
  • 90ml Tomato paste
  • 60ml Vegetable demi-glace
  • 540ml Chickpeas (canned)
  • 50g Sliced almonds
  • 60ml Fattoush vinaigrette
  • 25g Golden raisins
  • 4 Pita
  • 14.25g Dinner in Dakar spice blend (paprika, salt, cumin, fenugreek, cardamom, black pepper, allspice, turmeric, coriander, cinnamon, cloves, ajowan, ginger, kosher salt)

Contains: Sulphites, Almonds, Wheat

You will need:

Large high-sided pan
Olive oil
Salt & pepper
Total Fat
37 g
Saturated Fat
9 g
950 mg
Total Carbs
78 g
14 g
41 g
13 g
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Mise en place
Drain and rinse the chickpeas. Peel and grate the carrots. Cut off and discard the root ends of the scallions, separating the white bottoms and green tops; mince the white bottoms and thinly slice the green tops. Mince the garlic.
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Toast the almonds
Preheat the oven to 400°F. Heat a large, dry, high-sided pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a bowl. Reserve the pan.
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Prepare & sear the meatballs
In a large bowl, combine the ground beef, white bottoms of the scallions and ½ the garlic; season with ½ the spice blend and S&P. Gently mix to combine. Using your hands, form the mixture into 16 meatballs about the size of a golf ball. In the reserved pan, heat a drizzle of olive oil on medium-high. Add the meatballs and cook, turning over occasionally, 8 to 10 minutes, until browned on all sides. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Make the stew
To the reserved pan of fond, add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomato paste and cook, stirring frequently, 2 to 3 minutes, until dark red. Stir in the demi-glace and 2 cups water; season with the remaining spice blend and S&P. Cook, scraping up any fond from the bottom of the pan, 3 to 4 minutes, until the flavours have combined. Add the chickpeas and seared meatballs. Reduce the heat to simmer and cook, 3 to 4 minutes, until the meatballs* are cooked through.
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Warm the pita & make the salad
Place the pita directly on the oven rack and toast, 3 to 4 minutes, until warmed through. Transfer the warmed pita to a cutting board; drizzle with olive oil and season with S&P. Halve the pita. While the pita warms, in a serving bowl, combine the carrots, vinaigrette, raisins, ½ the almonds, ½ the green tops of the scallions and a generous drizzle of olive oil; season with S&P to taste.
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Plate your dish
Divide the meatball stew between your bowls. Garnish with the remaining almonds and as many remaining green tops of the scallions as you’d like. Serve the warm pita and salad on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.