Meatballs and chickpea pot

Name: Meatballs and chickpea pot
Yield: 3 to 4 servings
Cuisine: South African
Ingredients: 500 g mince (even boerewors removed from the casing works); 1 medium onion; 1 wedge each of robot peppers; 2 tbsp dry parsley; 2 tbsps robertsons shisanyama blend; 1 tbsp robertsons garlic & herb blend; 2 medium tomatoes; 1 tablespoon tomato paste; Cooking oil; 2 tbsp Knorr beef stroganoff dry cook in sauce; Hot water; to taste Salt; 1 egg; 1 can drained chickpeas; Grated cheddar

Dimakatso @cook_16060611

Pretoria

This is another way of enjoying a meal , stretching it without compromising the quality of taste . #Lockdowndish

Dimakatso @cook_16060611

Pretoria

This is another way of enjoying a meal , stretching it without compromising the quality of taste . #Lockdowndish

Saved

Ingredients

3 to 4 servings

500 gmince (even boerewors removed from the casing works)
1medium onion
1wedge each of robot peppers
2 tbspdry parsley
2 tbspsrobertsons shisanyama blend
1 tbsprobertsons garlic & herb blend
2medium tomatoes
1 tablespoontomato paste
Cooking oil
2 tbspKnorr beef stroganoff dry cook in sauce
Hot water
to tasteSalt
1egg
1 candrained chickpeas
Grated cheddar

Saved

Steps

1

In a bowl, mix mince, chopped peppers & onions, one egg,a tbsp spoon each of spice blends and mix through.
2

Mould into medium bite size meatballs and line on a greased baking tray and bake on 200 degrees until golden
3

This what they should look like. Ready to go into the sauce
4

For the gravy, chop half of an onion and gently fry it. Add in 2 grated medium tomatoes and fry a few more minutes. Add in the remainder of the spice blends with tomato paste. Add the meatballs, chickpeas, dry cook in sauce and hot water(enough to cover the meatballs)and cover the pot with the lid. Let it simmer over medium heat until the sauce reduces and thickens.top it off with grated cheese to melt over. Adjust salt to taste. I served this with a creamy mash