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Middle Eastern   -   Meatballs And Chickpeas (Kofta Nakhod) (Afghanistan)   adapted from Sephardic Cooking by Copeland Marks

  • 1 Cup Chickpeas -- soaked overnight
  • 2 Pounds Ground Beef
  • 1 Large Onion -- grated
  • 1/4 Teaspoon Pepper
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Cinnamon
  • 1 Tablespoon Dried Mint -- crushed
  • 1 Tablespoon Bread Crumbs
  • 4 Cups Boiling Water
Directions Drain chickpeas and grind them fine in a food processor. Mix everything together except water. Make into meatballs about 2 inches in diameter. Put them into the boiling water and simmer for 45 minutes. Serve like a soup or just the meatballs themselves.
Serves 8
Time to Make 0:00

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