Turkey and Chickpea Meatballs

Ingredients

• 1 (15-ounce) can chickpeas, drained
• ¼ cup fresh mint
• 1 tablespoon minced garlic
• 1-pound ground turkey
• 1 egg, slightly beaten
• Salt and pepper
• 2 tablespoons olive oil
• ½ cup diced onions
• 1 tablespoon Moroccan seasoning
• 1 (28-ounce) can diced tomatoes
• ½ cup dried apricots, roughly chopped
• 1 cup cooked couscous per person

Directions

1. To food processor add chickpeas; pulse until roughly chopped. Spoon into a mixing bowl. Add ground turkey, crumbling as it is added. Add egg, salt and pepper; mix well until combined. Form mixture into 12 medium-sized meatballs.
2. Heat oil in a nonstick skillet. Add meatballs and sear until browned on all sides. Cook for 5 minutes, turning occasionally. Remove meatballs and set aside.
3. In same skillet add onions; cook for a few minutes. Add Moroccan seasoning, tomatoes and apricots. Heat to simmer and then reduce heat and cook for 5 minutes. Add meatballs back to skillet; cover and simmer for 10 minutes.
4. Serve meatballs and sauce over cooked couscous.