Chickpea and Meatball Soup

  • Chickpea and Meatball Soup


For the meatballs:

  • 450 g steak mince
  • 1 medium onion, chopped
  • 30 g flat leaf parsley leaves, chopped
  • A handful of basil leaves
  • Sea salt
  • ½ teaspoon black pepper

For the soup:

  • 2 leeks, chopped
  • 2 celery stick, diced
  • 400 g cooked chickpeas
  • 1 ½ teaspoon turmeric
  • 1 ½ teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • 1 tomato peeled, seeded and cubed
  • 2 bay leaves, crumbled
  • 1.2 L water
  • 40 g coriander, finely chopped
  • Extra virgin olive oil
  • Sea salt
  • Juice of one lemon
  • 2 tablespoons toasted slivered or flaked almonds


  1. Using a food processor or by hand, combine the meat with the chopped onions, parsley, basil, salt and pepper.
  2. Heat the oven to 180ºC and oil a large oven proof tray.
  3. Form the meat into walnut size balls between the palms of your hands and place them directly onto the oiled tray.
  4. Bake in the hot oven for 15 minutes, until the boulettes look cooked and are brown on the surface.
  5. Heat oil in a deep pan and sauté the leeks with a pinch of salt for 3 to 4 minutes.
  6. Add the celery and cook for a further 4 to 5 minutes.
  7. Add the chopped tomato and mix in the spices.
  8. Incorporate the chickpeas and toss them into the mixture for about 1 minute.
  9. Add water and bay leaves, and bring to a boil; reduce the heat to its lowest and cook for 20 minutes.
  10. In a separate pan sauté the coriander in a little oil and set aside.
  11. Combine the meatball into the soup and let it simmer for another 10 minutes.
  12. Finally add the lemon juice and the coriander.
  13. Remove the soup from the heat and leave it to rest for 15 minutes before serving it with the almonds sprinkled on top.
45 minutes

Cooking time

30 minutes

Preparation time



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