For the vegetable stew
Gently fry the onion, carrot and garlic in oil.
Add the parsley, dried apricots and prunes, and season with salt and pepper.
Add the paprika and flour, mix well and stir in the water. Bring to the boil.
Add the potatoes and, 5 minutes later, the artichokes and peas.
Simmer until all the ingredients are cooked through.
For the meatballs
Mix the pork mince with the egg, the parsley, the ground cinnamon and the biscuits, which have been soaked in milk and drained.
Shape into meatballs and dip into the Quely Picada biscuit crumbs with garlic and parsley.
Fry them in oil, remove and drain, and set aside.
Assembly of the dish
Put some vegetable stew into a soup bowl with a meatball on top.
Decorate with sprigs of parsley.