Lamb Meatballs Stewed With Chickpeas And Peppers

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SF Gate

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Ingredients

1 onion, cut into 3/4-inch dice

1 red bell pepper (about 8 ounces), deribbed and cut into 3/4-inch dice

2 tablespoons fruity olive oil

Pinch salt

1/2 cup chicken stock

Pinch cayenne pepper

1 small sprig rosemary

2 cans (15 ounces each) chickpeas, drained and rinsed

25 meatballs (from Master Recipe)

1 tablespoon chopped parsley

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