Dinner

Spiced Lamb Meatball Stew with Chickpeas, Pomegranate Seeds, and Fresh Herbs Recipe

Name: Spiced Lamb Meatball Stew with Chickpeas, Pomegranate Seeds, and Fresh Herbs Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 1 tbsp oil; 12 shop-bought lamb meatballs; 1 onion, sliced; 2 large garlic cloves, crushed; 2 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground cinnamon; 1 tbsp rose harissa; 400g can chopped tomatoes; 200ml low-salt stock (lamb or beef); 2 x 400g cans chickpeas; Small bunch of parsley, finely chopped; ½ small bunch of mint, chopped; 50g pomegranate seeds

ByJack Voss November 18, 2025November 18, 2025

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Introduction

This spiced lamb meatball stew is a comforting and flavorful dish perfect for cozy dinners. Tender lamb meatballs simmer in a fragrant tomato and chickpea sauce, enriched with warming spices and fresh herbs. It’s an easy recipe that brings warmth and a touch of Middle Eastern flair to your table.

A silver pan filled with a colorful dish featuring five brown meatballs spread evenly among a base of light tan chickpeas. Bright red pomegranate seeds are scattered on top, adding pops of color, along with fresh green chopped parsley sprinkled throughout. The sauce beneath the ingredients is a warm reddish-brown, giving a slightly glossy texture and coating the chickpeas and meatballs. The pan sits on a white marbled textured surface and a white cloth is visible under one side of the pan. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp oil
12 shop-bought lamb meatballs
1 onion, sliced
2 large garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
1 tbsp rose harissa
400g can chopped tomatoes
200ml low-salt stock (lamb or beef)
2 x 400g cans chickpeas
Small bunch of parsley, finely chopped
½ small bunch of mint, chopped
50g pomegranate seeds

Instructions

Step 1: Heat the oil in a large, shallow casserole dish or deep frying pan over medium heat. Add the meatballs and fry for 3-4 minutes, turning regularly until golden. Remove the meatballs and set them aside.
Step 2: Add the sliced onion to the pan and fry for about 7 minutes until softened. Stir in the crushed garlic, ground cumin, coriander, and cinnamon, cooking for 1 minute to release their aromas.
Step 3: Add the rose harissa, chopped tomatoes, and stock to the pan. Bring the mixture to a simmer, stirring well.
Step 4: Stir through the drained chickpeas and return the meatballs to the pan. Season with salt and pepper, then simmer gently for 10-15 minutes until the sauce has thickened slightly and the meatballs are cooked through.
Step 5: Mix in half of the chopped parsley and mint. Serve the stew topped with the remaining herbs and scatter over the pomegranate seeds for a burst of color and freshness.

Tips & Variations

For extra depth, add a splash of red wine or a pinch of smoked paprika to the sauce while simmering.
Use homemade lamb meatballs if you prefer; season with similar spices for consistent flavor.
Serve with couscous, rice, or crusty bread to soak up the delicious sauce.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, defrost thoroughly if frozen and warm gently over medium heat for 10-12 minutes until the meatballs are piping hot all the way through.

How to Serve

A close-up of a white metal pan filled with a colorful chickpea and meatball dish, showing about six brown meatballs scattered across the pan. The base layer consists of beige chickpeas mixed in a rich red-orange sauce, with bright green chopped leaves, possibly herbs, spread evenly on top. Small, bright red pomegranate seeds are scattered throughout, adding vibrant pops of color. The pan sits on a white marbled surface with a folded white cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken or beef meatballs instead of lamb?

Yes, chicken or beef meatballs work well in this stew. The spices complement these meats nicely, though lamb adds a distinctive richness.

Is it possible to make this stew vegetarian?

To make a vegetarian version, omit the meatballs and increase the chickpeas or add other legumes like lentils. You could also add vegetables such as eggplant or zucchini for more texture.

Jack Voss