- 150 g chickpeas
- 1 small onion
- 1 carrot (5 required in total for the recipe)
- 1 bay leaf
- 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
- 3 pinches ras el-hanout
Soak 150 g of 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.
Mince 350 g of trimmed lamb (shoulder or leg) and 2 lamb sweetbreads. Put the minced meat into a bowl.
Peel and chop 1 garlic clove (3 required in total for the recipe). Wash and dry the leaves of 3 sprigs of coriander and 3 sprigs of parsley, chop them (keeping aside a few leaves for decoration). Add to the bowl and mix.
Season the mince with 2 pinches of ground coriander, 5 g of salt and 2 pinches of Piment d’Espelette.
Mix well by hand then form into four balls. Set aside.
Peel 4 red onions and cut into wedges. Peel and wash 4 sticks of celery, 4 carrots, 2 fennel bulbs and cut into sections. Squash 2 garlic cloves.
Heat 3 tablespoons of olive oil in a sauté pan. Put in all these vegetables, salt, add 3 pinches of ras el-hanout, stir and cover the pan with a lid. Cook gently for about 10 minutes.
Drain the chick peas and pour three-quarters of their cooking liquid into the sauté pan. Stir and cook for 5 minutes.
Then add the lamb meatballs and the chick peas, cover the sauté pan and simmer gently for 10 minutes.
Arrange the chick peas, vegetables and lamb meatballs in a dish.
Filter the cooking liquid on top through a conical strainer. Sprinkle with the reserved parsley leaves and serve.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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