SERVES 8 450 g/1 lb/22/ cups chick peas (garbanzos) 1.75 litres/3 pts/71/2 cups water 1 Ceylon tea bag 2.5 ml/1/2 tsp ground cinnamon 2.5 ml/1/2 tsp grated nutmeg 2.5 ml/1/2 tsp freshly ground black pepper 10 ml/1/2 tsp caraway seeds Grated rind and juice of 1 lemon Grated rind and juice of 1 lime 5 ml/1 tsp salt 25 g/1 oz/1/2 stem ginger in syrup, cut into strips 150 g/6 oz/1/2 cups coriander (cilantro) leaves, chopped 105 ml/7 tbsp sunflower oil 2 tomatoes, skinned, seeded and cut into wedges 225 g/8 oz/1/2 cup cream cheese 60 ml/1/2 tbsp seasoned flour 1 egg, beaten 50 g/2 oz/1/2 cup breadcrumbs Oil, for deep-frying
Boil the chick peas in the water for 5 minutes, brew a tea bag in the liquid for 5 minutes, then discard. Continue simmering the chick peas for another hour or so until tender. Drain. Blend in all the spices and seeds, lemon and lime rind and juice. Add the salt, ginger strips and most of the coriander leaves. Heat the sunflower oil in the chick pea pan, add the mixture and stir to develop a good spice flavour. Add the tomatoes and chick peas and cook for a further 1 minute. Shape the cream cheese into walnut-sized balls. Coat in seasoned flour, then beaten egg, then breadcrumbs. Deep-fry in hot oil for 2 minutes until golden. Serve three cheese balls per person with a scoop of the chick pea mixture. Sprinkle over the remaining chopped coriander leaves.