Donal Skehan’s one-pot Moroccan-style meatball

450g minced lamb

½ red onion, finely chopped

2 garlic cloves, crushed

1 medium free-range egg

2tsp ras el hanout

30g fresh white breadcrumbs

1tbsp finely chopped flat-leaf parsley

2tbsp olive oil

Sea salt and freshly ground black pepper

For the sauce:

1tbsp olive oil

½ red onion, finely chopped

2 garlic cloves, finely chopped

1 heaped tbsp harissa paste

Grated zest of 1 lemon

400g tin chopped tomatoes

100ml chicken stock

400g tin chickpeas, drained and rinsed

To serve:

Handful of flat-leaf parsley, chopped

Couscous, steamed

Greek yoghurt

Flatbreads, charred and torn