Lamb meatballs with couscous-style vegetables

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By Alain Ducasse

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Preparation 20 mnCooking 1 h 30 mn

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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

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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.