Roasted Chickpeas

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Let me say right off the bat: this is not a great recipe.

It has the potential to be a great recipe–I really wanted it to be a great recipe–but as it stands right now, it’s in need of some serious tweaking. And that tweaking may just be the simple addition of a Tablespoon of olive oil, but I’m getting ahead of myself.

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Moroccan Lamb Meatballs

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Here’s an easy dinner from Patricia Wells’s “Provence Cookbook.” In a food processor, combine 1 pound ground lamb, 1 small onion (peeled and finely minced), 1/2 teaspoon ground cinnamon, 2 teaspoons ground cumin, 2 teaspoons sweet paprika, 1/4 cup mint leaves finely chopped. Season with salt and pepper and roll the mixture into 24 meatballs “the size of a walnut.” Then heat 2 Tbs extra-virgin olive oil in a skillet until hot and cook the meatballs until they are browned on all sides and cooked in the center. Serve with tzatziki, which you can buy (as I did) or make yourself. That’s it! You’ll feel like you’re in Morocco with Patricia Wells; especially if you make this while in Morocco with Patricia Wells.