little morrocan-ish meatball stew

This recipe is ideal for me with meat-loving veg hating boy and veg loving meat-hating girl. I simply dole out different bits from it onto cous-cous and hope that meat-loving gets some veg juice that way and veg-loving gets some meat juice that way. It is a bastardised Nigella one, smaller in scope (she always cooks enough to feed a film crew, and they do live with her, I suppose)and less fussy, with the addition of pulses for awkward daughters protein intake, and different veg entirely. I also add the meatballs to the stew to cook, I think it makes them smooshier, if that is a word. I don't normally like her, as I couldn't get over the vision of her sitting in a London bus looking exactly as if she'd never sat in one before, pretending she had, in the last series, and I can't read the chumminess of her books without wanting to shake her. Give me the Hairy Bikers anyday, but she does do the odd good recipe, if you just read the instructions and not the waffle about her terribly lovely life. The only way I would really like her is if she revealed she was bald. Anyway....
To make the meatballs:
1 pack of lamb mince (500g)
1tsp all-spice
1tsp cumin powder
very finely chopped spring onion
1 tsp cinnamon.
1 beaten egg
Really, it's a kids recipe in the sense that even they can do this bit. Smoosh it all up, that's it! Then the difficult bit comes when you have to roll the meatballs up. Usually I would go for bigguns, but in this instance I advise going for teent tiny 1/2 teaspoon sized ones. You should get about 50 out of 500g. Then, a quick flip on either side in the frying pan to firm them up. This takes a short while and I usually end up with about 5 less afterwards as I eat them. Set aside.
For the stew:
1 green pepper
1 yellow pepper
1 butternut squash
1 can chickpeas
1 onion
3 cloves garlic
2 cans chopped tomatoes
1 chicken stock cube or stock from freezer.
1 tsp ginger
1 tsp tumeric

Chop everything up, you want it a little bigger then the meatballs for a nice mouth feel. The squash you can leave quite big as it's nice to have big chunks of it along with the teeny meatballs. Fry it all with the garlic, tumeric and ginger for a wee while till getting soft-ish, then add the tomatos and chicken stock cube, along with a tin can or two of water, depending on how runny you like it. Add the chickpeas, and stir, then add the meatballs and stir. Set it all to a slow "blurp" on the hob and leave for however long you like, really, I usually give it 45-60 mins, but you can turn it off, leave it and reheat it if you like. Serve it with a dollop of cous cous and some toasted pine nuts and pomegranate seeds on top if you want to be posh. There are no pictures because I ate it all before I thought about it.

If you are me, place meatballs and cous-cous in one plate, assiduously removing all veg, and veg and cous-cous on the other, removing all meat. Wonder why on earth I do this fairy-tale like task every meal time. Next week: spinning grain into gold.