Step 1

Place chickpeas in a saucepan, cover with water and set aside to soak overnight.

Step 2

The next day, place saucepan over medium heat and bring to the boil. Cook for 30 minutes, stirring occasionally, or until chickpeas are tender. Drain and rinse under cold water, then set aside.

Step 3

Meanwhile, place a separate saucepan of water over high heat and bring to the boil. Add fregola and cook for 7 minutes or until tender. Drain and rinse under cold water. Toss fregola in 1 tbs oil and set aside.

Step 4

For the kefta, place all ingredients in a bowl and mix well to combine. Season. Working with 11/2 tbs mixture at a time, shape into firm meatballs.

Step 5

Heat remaining 1 tbs oil in a large flameproof casserole over high heat. Add meatballs and cook, turning frequently, for 4-5 minutes or until browned all over. Remove from pan and set aside.

Step 6

Add onion, garlic, cinnamon, cumin and chilli flakes to pan and cook, scraping the bottom of the pan with a wooden spoon, for 3 minutes or until onion has softened. Add chickpeas and cook, stirring, for 2 minutes or until coated in the spices. Add tomatoes, bring to the boil and cook for 10 minutes. Add stock and cook for further 8 minutes or until reduced by half. Return meatballs and cooked fregola to the pan, and cook for 8 minutes or until sauce has thickened. Season.

Step 7

Divide among bowls and top with pomegranate seeds and pine nuts. Garnish with parsley and serve with flatbread and lemon wedges.