Lamb meatballs braised in a saffron tomato spinach broth

I ignored several explicit directions in making this recipe. I used tinned chick peas. I didn't use high quality bread, as I didn't use any bread at all. And I used frozen leaf spinach instead of fresh. All the same, the dish was excellent. Chunky meatballs and chickpeas, silky green spinach, all submerged in a broth of the brightest orange. And the smell was excellent, as was the taste. Exactly at the border between refined luxury food and coarse peasant food. It wasn't as much work as I had feared either. It did need a few drops of lemon juice to really finish it.