½ cup (125 mL) chopped fresh Italian parsley, plus more for garnish
1 tsp (5 mL) salt
½ tsp (2 mL) ground black pepper
2 large carrots, peeled and sliced
1 + ¼ cups (325 mL) sodium-reduced chicken broth
1-28 oz (796 mL) can diced tomatoes
1-19 oz (540 mL) can chickpeas, drained and rinsed
2 Tbsp (30 mL) tomato paste
2 tsp (10 mL) paprika
¼ tsp (1 mL) turmeric
Salt and ground black pepper to taste
Hot cooked rice for serving (optional)
Method
Preheat oven to 375°F (190 °C).
In large sauté pan, heat oil over medium-high heat.
Add onion and garlic; sauté until softened, about 3 minutes.
Transfer half of the onion mixture to a large bowl. Set remaining onion mixture aside.
Add ground pork, egg, breadcrumbs, parsley, salt and pepper to bowl. Gently combine ingredients; do not overmix.
Form meat mixture into 1 + ½-inch balls; arrange on rimmed, parchment-lined baking sheet about 1-inch apart. Bake in preheated oven for 12-15 minutes.
Turn and bake 8-10 minutes more or until instant-read thermometer registers 160°F. Remove meatballs from oven; set aside.
Meanwhile, add carrots, broth, tomatoes, chickpeas, tomato paste, paprika and turmeric to reserved onion mixture in sauté pan; stir to combine. Over medium-high heat, bring mixture to a low boil. Reduce heat and simmer, stirring occasionally until stew is slightly thickened, about 15 minutes.
Nestle meatballs into stew. Cover and simmer an additional 10-12 minutes or just until carrots are tender crisp.
Season stew with salt and pepper according to taste.
1 hour 15 minutes
