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