Kufta Bozbash

Soak the chickpeas in cold water overnight. Drain the water in the morning, cover the chickpeas with fresh water, and simmer over low heat until tender (1-2 hours depending on the variety).

Finely dice the onion and sauté in vegetable oil until golden. Mince the garlic and add it to the onion.

Combine the ground meat, sautéed onion and garlic, rice, salt, and pepper. Mix thoroughly.

Shape the meat mixture into walnut-sized meatballs.

Dice the potatoes and slice the carrots into rounds.

Heat vegetable oil in a heavy-bottomed pot and brown the meatballs until golden. Transfer them to a plate.

In the same pot, sauté the carrots, then add the potatoes and cook until half-done.

Peel the tomato, chop the flesh, and add it to the vegetables.

Add the chickpeas to the pot, pour in enough water to cover the contents, bring to a boil, and simmer over low heat for about 10 minutes.

Next, add the meatballs and cook for another 15-20 minutes. Season with salt and pepper to taste.