Berbere Spiced Chickpea Soup
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Gluten Free, Diabetic, Coeliacs, Dairy Free
In a mixing bowl, combine all of your ingredients (except the oil) and mix with your hands.
Divide the mixture and shape into 12 equally sized balls. Place them in the fridge for 30 minutes.
Heat the oil in a pan on a medium heat and fry the meatballs until golden brown for around 5 minutes.
Turn them over and cook for a further 5 minutes.
Boil the potatoes for around 5 minutes. While these are boiling, heat some oil in a pan and fry the onions for 5 minutes.
Add the garlic and spices and fry for a further 2 minutes.
Drain the potatoes and add them to the onion mix.
Mix well and cook for a further 8-10 minutes until the potatoes are tender.
Serve with sour cream, salsa, guacamole and a side salad.