Lamb and bulgur wheat meatballs with carrot houmous and feta

Method

1. Heat the oven to 160°C fan/gas 4. Put the carrots on a roasting tray with the cumin seeds, paprika, maple syrup/honey, 2 tbsp of the oil and a good pinch of salt and pepper. Toss, then roast for 45 minutes.
2. Meanwhile, make the tomato sauce. Put a large saucepan over a medium heat and add the remaining 1 tbsp oil. Add the garlic, cook for 1 minute, then tip in the tomatoes and 350ml of the stock. Season, then leave to simmer gently for a few minutes.
3. Combine the lamb, bulgur wheat, oregano and onion in a bowl and mix together well with your hands. Roll the mixture into roughly 4cm meatballs (you should get about 16 in total). Gently drop them into the simmering sauce and stir in gently, then simmer, loosely covered, for 30 minutes.
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4. Once the carrots are cooked, put in a food processor with the chickpeas and whizz with the remaining stock until smooth and creamy. Spread the houmous over a large serving platter, then spoon the meatballs and sauce into the centre. Top with the feta and mint.