- A 250g pack of lamb mince
- 1 aubergine
- 1 onion
- A 400g tin of chickpeas
- A 150g bag of bulgar wheat
- 1 tsp ground cumin
- 3 tomatoes
- A handful of flat leaf parsley, leaves only
- Sea salt and freshly ground pepper
- 1 tbsp olive oil
- 550ml boiling water
- Frying pan
- Small pan with a lid
- Measuring jug
- Cling film (optional)
Pop the mince in a large bowl. Add a pinch of salt and pepper. Stir to mix. Divide the mix into around 16 pieces. Roll each one into a small ball.
Warm 1 tbsp oil in a frying pan over a medium heat. Add the meatballs (you may need to cook them in batches). Fry for 5-8 mins. Turn every so often till brown all over. Drain off any excess liquid.
While the meatballs cook, trim the aubergine. Chop into cubes around 1 ½ cm thick. Peel and finely chop the onion. Roughly chop the tomatoes. Drain and rinse the chickpeas.
Lift the meatballs out of the pan. Put them on a plate. Add the aubergine to the pan. Cook and stir over a high heat for 5 mins till browned. Add the onion. Turn the heat down. Cook and stir for 5 mins till the veg are golden and soft.
Tip the bulgar wheat into a heatproof bowl. Pour in 250 ml boiling water. Cover with cling film or a plate. Leave to soak while the meatballs cook.
Measure out 1 tsp of the cumin. Stir into the veg. Cook for 30 secs. Add the tomatoes and 300 ml boiling water. Return the meatballs to the pan.
Add the chickpeas to the pan. Cover and bring to the boil. Turn the heat down and simmer for 10 mins till the sauce has thickened. Taste and adjust the seasoning.
Roughly chop the parsley leaves. Stir most of it into the bulgar wheat. Serve with the meatballs, sprinkled with the remaining parsley.