Meatball stew – stew with meatballs, rice and chickpea – vegetable sauce

1. First prepare the meatballs. Finely chop the onion. Add it to the minced meat together with the rice and season with salt and black pepper.

2. Knead well and form meatballs.

3. Prepare the sauce: cut the onion into half moons. Cut the pepper and carrot into pieces. Pour the oil and water into a pot. Add the chopped vegetables and heat them on the stove.

4. When the water boils, add salt and cook under a lid for 10 minutes or until the water evaporates.

5. Peel the tomatoes and cut them into small pieces (they can also be grated).

6. Add the red pepper, cumin and tomatoes to the vegetables, then the drained chickpeas.

7. Place the meatballs on top of the sauce and cover them with water till their level. Cover the pot with a lid and cook on low heat for 30 minutes. Finally, season with jojen (mint) and boil for another 3 minutes.

8. Thicken the dish by mixing the starch with 4-5 tablespoons of cold water and pouring it into the pot. Reheat it again and it’s ready to serve.