Moroccan Meatballs with Chickpeas

one of the recipes from the SMH's good living (a jill dupleix recipe). i would like to convert to thermomix...

2 thick slices white bread, crusts removed (obviously i would need to convert to GF too ;))
100ml milk
500g lean minced lamb
1 small onion, grated
2 tspn chopped parsley leaves
2 tspns chopped coriander leaves
2 tspn ground cumin
2 tspn ground cinnamon
1 tsp salt

chickpeas:
2 tspn olive oil
1 onion, halved & finely sliced
2 garlic cloves, crushed
2 x 400g tinned tomatoes, chopped
2 tbsp tomato paste
1 cup water
400g tinned chickpeas, drained
2 tspn finely chopped parsley
2 tspn finely chopped coriander
1 tspn ground cumin
1 tspn paprika
1 tspn ground ginger
1/2 tspn salt

heat oven to 200'c. soak bread in milk for 5 mins then squeeze out excess milk. mix bread with meat in a bowl. add onion, parsley, coriander, cumin, cinnamon and salt and knead with hands until well mixed.
roll meat into golf ball sized balls, placed on oiled baking tray and bake for 15 mins until lightly browned
to make the sauce, heat oil in frypan and cook onion for 5 mins. add farlic, tomoatoes and their juices, tomato paste, water and bring to the boil. add chickpeas, parsley, coriander, cumin, coriander, cumin, paprika, ginger, and salt, stirring and simmer for 15 mins. add meatballs and simmer for 10 mins until sauce thickens.

makes 16-18 meatballs, serves 4