Veal Meatballs with Chickpeas and Kale

Le Tabil Spice Mix Ingredients:

1 TBS ground coriander
1/2 tsp ground caraway
1/8 tsp cayenne pepper
1/8 tsp ground fennel
1/8 tsp ground cumin
1/8 tsp ground black pepper
1/8 tsp ground turmeric
1/8 tsp ground cloves

Meatball Ingredients:

1 1/2 slices firm white bread, crust removed, diced (1 cup)
1/4 cup water
1 TBS garlic, crushed
1 TBS Le Tabil spice mix
4 tsp paprika
1/2 tsp each salt and freshly ground pepper
2 TBS water
3/4 lb veal, ground
2 TBS flat-leaf parsley, chopped
1 egg yolk
3 TBS olive oil

Prepare the meatballs: Soak bread in water for 10 minutes; squeeze dry. Meanwhile, in a food processor, grind garlic, spice mix, paprika, salt, black pepper, and 2 TBS water to a paste. Add veal and pulse just until combined (20 seconds). Add the squeezed bread, parsley, and egg yolk and pulse just to combine. With oiled palms, roll the mixture into balls about the size of a walnut. Refrigerate for at least 20 minutes. Heat olive oil in a nonstick skillet over medium-high heat. Add meatballs and fry in small batches, turning several times until golden brown on all sides (about 3 minutes). Transfer meatballs to a colander and drain of excess oil.

Casserole Ingredients:

3 TBS olive oil
1 1/4 cups onions, chopped
1/4 cup water
1 6 oz can tomato paste
1 cup low-sodium chicken broth
1 28-oz can tomatoes, drained and chopped
1 TBS olive oil
1 15 oz can chickpeas, rinsed and drained
1 lb kale, chopped; blanched for 8 minutes, and drained
12 kalamata olives, pitted and coarsely chopped
Peel of two lemons, grated
1 tsp Le Tabil spice mix

Set a 5-quart heavy casserole over medium heat, add 3 TBS olive oil, onions and 1/4 cup water. Cook for 5 minutes, or until onions are soft but not browned. Add tomato paste, cook until it sizzles and water has evaporated. Transfer browned meatballs, and 1 cup chicken broth to casserole. Cover, and cook over medium heat for 30 minutes. While meatballs are cooking, sauté the chopped tomatoes in 1 TBS oil until liquid has evaporated.

After meatballs have cooked for 30 minutes, remove cover and add sautéed tomatoes, drained chickpeas, blanched chopped kale, chopped olives, lemon peel and 1 tsp of the Le Tabil spice mixture. Simmer, uncovered an additional 10 minutes. 4 servings.

From Paula Wolfert, The Slow Mediterranean Kitchen, 2003