Afghani Meatballs with Chickpeas / Kofta Nakhod

Ingredients:

1 C dried chickpeas

1 ½ lb. lean ground beef

1 large onion (grated)

¼ tsp. pepper

1 tsp. salt

¼ tsp. ground cinnamon

1 T dried mint leaves (crushed)

1 T bread crumbs

4 C chicken broth (or mix of water & broth)

Cooking Instructions:

In a large pot, cover chickpeas with water, bring to a boil for one minute, cover, and remove from the heat. Let stand for one hour. Drain chickpeas and blend them in a food processor with the remaining ingredients, except broth. In a separate large pot, bring broth or water to a boil. Form the chickpea-meat mixture into small balls, about 1 1/2" in diameter. This should give you about 18 meatballs; place them the in boiling water, and simmer for 45 minutes till done. Drain and serve with Noodles and Yogurt.

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