Heat the oil in a large, shallow casserole dish or deep frying pan. Add the meatballs and fry for 3-4 mins, turning regularly, until golden. Remove and set aside.

Tip the onion into the pan and fry for 7 mins until softened. Stir through the garlic cumin, coriander and cinnamon, and cook for 1 min. Add the harissa, tomatoes and lamb stock, and bring to a simmer. Stir though the chickpeas and meatballs, season and simmer for 10-15 mins until slightly reduced and the meatballs are cooked through.

Stir through half the herbs, then scatter the rest on top along with the pomegranate seeds.