- Put the quartered onion in the food processor to finely chop.
- Add 1 tablespoon tomato puree, the garlic, egg, chilli powder, matzah meal, cumin and salt and pepper and blitz briefly again. Remove this mixture from the food processor and work the mince in with your hands ensuring that it is evenly distributed.
- Divide into even small balls, transfer to a tray lined with baking parchment paper and put in the fridge to firm up for 15 minutes.
- Preheat the oven to Bake to 200C/ 400F/ Gas mark 6. Bake for 10 minutes. Set aside.
- Heat the oil in a large frying pan, add the sliced onion, turmeric, coriander, carrots to the pan and stir fry briefly to soften them a little.
- Then add the tomatoes, red wine and 1 tin of water, lemon zest, remaining tomato puree, the dates and vegetable powder. simmer for 15 minutes covered.
- Add the cooked meat balls to the pan, cover and simmer for 5- 10 minutes or until the carrots are soft.
- While the tagine is cooking, tip the bulghur wheat into a deep saucepan, add the chick peas and liquid from the tin. Add 2 tins of water, the vegetable stock powder, ground coriander and reserved lemon juice.
- Cover and cook for 10 minutes or until the bulghur wheat is cooked and liquid has been absorbed.
Garnish with sprigs of fresh coriander.