Algerian-Style Mtewem

Cover the chickpeas with 1000 ml cold water and leave to soak for 8–12 hours. The next day, drain the water and rinse the chickpeas.

For the dersa, pound 4 garlic cloves, the cumin, paprika and half the salt in a mortar into a paste; stir in 2 tbsp of water taken from the 700 ml measured for stewing.

Heat the oil in a wide, heavy-bottomed pot. Add the onion and the beef chunks, and sauté for 6–8 minutes until lightly browned.

Stir in the garlic paste and tomato paste, and cook for 2 minutes. Add the soaked chickpeas and 700 ml hot water, bring to a boil, cover and simmer over low heat for 45–60 minutes, until the meat and chickpeas are tender.

For the meatballs, combine the ground beef, egg, bread soaked in milk, 3 minced garlic cloves, the remaining cumin, black pepper and remaining salt. Mix just enough to bring it together evenly.

Shape into meatballs about 3 cm in diameter and chill in the refrigerator for 10–15 minutes.

Gently lower the meatballs into the sauce in a single layer, cover and simmer for another 12–15 minutes without letting it boil hard; it's best to shake the pot gently rather than stir with a spoon.

Remove from the heat, let the mtewem rest for 5 minutes, and serve hot with bread, spooning over the thick sauce.