Fast spanish tomato stew with meatballs

Name: fast spanish tomato stew with meatballs
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Spanish
Ingredients: 500 g half to half chopped; 4 tl Al Andalus; 1 medium sized egg; 2 el traditional olive oil; 1 toe garlic; 2 onion; 400 g rivolo cherry tomatoes; 425 g (tomato pieces); 800 g chickpeas; 10 g fresh flat parsley

A real super stew with fresh tomatoes, chickpeas, meatballs and parsley.

Ingredients

Directions

Put the mince with the al-andalus, the egg, some pepper and a pinch of salt in a bowl.
Knead well together and form 16 balls of the size of a walnut with moist hands.
Heat the oil in a frying pan and fry the meatballs over medium heat in 8 min. Around golden brown and done. Take out of the pan.
Meanwhile, clean the garlic and onions. Cut the garlic finely and chop the onion. Wash the cherry tomatoes and halve them.
Fry the garlic, onion and al-Andalus 3 minutes in the remaining shortening.
Add the tomatoes and the and bring to the boil. Turn down the heat and cook for 5 min.
Meanwhile, put the chickpeas in a ball sieve, rinse under cold running water and let drain.
Add to the tomatoes together with the meatballs and heat for 2 minutes. Season to taste with salt and pepper. Slice the parsley.
Divide the stew over deep plates and sprinkle with the parsley.