Lamb meatballs with couscous-style vegetables

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Ingredients (4 servings)
  • 150 g chickpeas
  • 1 small onion
  • 1 carrot (5 required in total for the recipe)
  • 1 bay leaf
  • salt
  • 350 g trimmed lamb (shoulder or leg)
  • 2 lamb sweetbreads
  • 1 garlic clove (3 required in total for the recipe)
  • 3 sprigs coriander
  • 3 sprigs parsley
  • 2 pinches ground coriander
  • 5 g salt
  • 2 pinches Piment d’Espelette
  • 4 red onions
  • 4 sticks celery
  • 4 carrots
  • 2 fennel bulbs
  • 3 tablespoons olive oil
  • salt
  • 3 pinches ras el-hanout

Instructions

The day before

Soak 150 g of chickpeas.

On the day, cook the chickpeas

Peel 1 small onion and 1 carrot (5 required in total for the recipe) then cut into pieces.

Drain the chickpeas, put in a saucepan with the vegetables and 1 bay leaf. Cover well with water and cook for 1 1/2 hours. Add salt only at the end of cooking.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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