Chicken Meatball Stew

Dice the onion, cut the carrots into slices or half-moons, and cut the potatoes and bell pepper into medium-sized pieces.

Heat some of the oil in a large deep pan or pot. Cook the onion for a few minutes until translucent.

Add the carrots, potatoes and bell pepper. Season with khmeli suneli, smoked paprika, salt and black pepper. Pour in the water, bring to a boil and simmer, covered, for about 10 minutes.

Combine the ground chicken with smoked paprika, salt and black pepper. Shape into small meatballs.

Heat the remaining oil in a separate frying pan and quickly brown the meatballs on all sides. They do not need to cook through at this stage.

Stir the tomato paste into the vegetables and add the browned meatballs.

Cover and simmer over low heat for another 20 minutes, until the potatoes are tender and the meatballs are completely cooked through.

Add the green peas during the final 3–5 minutes of cooking. Adjust the seasoning before serving.