Mediterranean Meatballs

1 pound lean ground beef
1/2 cup soft fresh bread crumbs (1 slice bread)
1 small yellow onion, peeled and finely chopped
1 clove garlic, peeled and minced
1 egg, lightly beaten
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons flour
2 tablespoons vegetable oil
1/2 cup beef broth
3 medium-size fresh tomatoes, peeled and chopped, or 1 can (1 pound) tomatoes, chopped, with their juice
1 teaspoon dried tarragon, crumbled
3 medium-size zucchini (about 1 pound), sliced
1 can (20 ounces) chick peas, drained (about 2 cups)

1. In a large bowl, combine the beef, bread crumbs, onion, garlic, egg, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Shape the mixture into 1-1/2-inch balls. Dust the meatballs lightly with the flour.

2. Heat the oil in a heavy 12-inch skillet over moderate heat for about 1 minute. Cook the meatballs, uncovered, turning frequently, until browned on all sides, about 5 minutes.

3. Pour off and discard the fat from the skillet. Add the beef broth to the meatballs, bring to a boil, and cook for 30 seconds, scraping up any brown bits stuck to the skillet. Add the tomatoes, the remaining 1/4 teaspoon each of salt and pepper, and the tarragon. Cover, reduce the heat, and simmer for 15 minutes.

4. Add the zucchini and chick peas, and cook, covered, for 4 to 5 minutes, or until the zucchini is crisp-tender.