Kofta Nakhod (Meatballs with Chickpeas) is a traditional Afghan recipe for a classic dish of lamb, goat or mutton, ground chickpea, onion, breadcrumb and seasoning meatballs that are boiled in water and served accompanied by the cooking liquid as a soup. The full recipe is presented here and I hope you enjoy this classic Afghan version of: Meatballs with Chickpeas (Kofta Nakhod).
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Ingredients:
120g dried chickpeas
675g minced (ground) lamb, goat or mutton
1 large onion, grated
1/4 tsp freshly-ground black pepper
1 tsp salt, or to taste
1/4 tsp ground cinnamon
1 tbsp dried mint, crushed
1 tbsp breadcrumbs (or use matzoh meal or wholemeal flour)
1l water, boiling
Method:
Wash and pick over the chickpeas, place in a bowl, cover with plenty of hot water then set aside to soak over night.
The following day, drain the chickpeas in a colander then turn into a food processor and grind finely. Turn into a bowl and mix with the meat, onion, pepper, salt, cinnamon, mint and breadcrumbs.
Once all the ingredients have been mixed thoroughly, moisten your hands with cold water then take pieces of the kofta mixture and shape into balls about 4cm in diameter. Set the meatballs aside as you prepare more.
Bring 1l water to a boil then add the meatballs. Return to a simmer, cover and cook for 45 minutes, or until the chickpeas are cooked (alternatively cook in light chicken stock).
Serve the meatballs and the liquid soup separately, accompanied by bread or rice and pickles.
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