Ingredients

½ 400g can Coop chickpeas, drained and rinsed
1 tbsp Coop olive oil, plus 1 tsp
¼ tsp ground cinnamon
1 tsp ground cumin
½ small onion, finely chopped
1 garlic clove, finely chopped
¼ tsp smoked paprika
½ tsp dried chilli flakes (optional)
200g Coop Irresistible Hereford beef mince
1 local egg, beaten
600g tub Coop chilli bean and rice soup
2 tbsp reduced fat soured cream
Handful coriander leaves, to garnish

Method

1. Heat the oven to 220°C/fan 200°C/Gas 7

2. Put the chickpeas on a lined baking tray, toss with 1 tsp of the oil, the cinnamon and half the cumin

3. Bake for 15-20 mins, until golden

4. Meanwhile, heat the remaining oil in a non-stick pan and fry the onion and garlic until soft; about 5 mins

5. Stir in the remaining cumin, the paprika and chilli, if using, then fry for another minute

6. Tip the onion and garlic mixture into a bowl with the mince, then add the egg

7. Wet your hands and mix everything together until well combined

8. Shape into 10 mini balls

9. Set the pan over a medium heat and fry the meatballs for 8-10 mins, turning regularly, until cooked through

10. Heat the soup according to the pack instructions, then divide between 2 bowls

11. Top with the meatballs and sprinkle over the roasted chickpeas

12. Finish with 1 tbsp soured cream each and garnish with the coriander leaves