Name: Warm Fish Balls on Chickpea Puree And Coriander
Ingredients: 200 g Chickpeas; 3 Onions; peeled and finely; ; chopped; 1/2 dl Oil; 50 g Butter; 2 Cloves garlic; peeled and crushed; 2 dl Olive oil; 200 g Fish trimmings; 1 Egg; 50 g White breadcrumbs; 1/2 dl Double cream; 1/2 Scotch bonnet sliced; 2 Cho-chos; peeled and cut into; ; strips; 1 tb Pimento berries; 1/2 dl Chicken stock; 1/2 bn Coriander; chopped; 1 Sprig thyme; Salt

Nature teaches us that every believer should be a soul-winner. [As Andrew Murray said,] “It is an essential part of the new nature. We see it in every child who loves to tell of his happiness and to bring others to share his joys. Missions is the automatic outflow and overflow of love for Christ. We delight to enlarge our joy in Him by extending it to others. As Lottie Moon said, “Surely there can be no greater joy than that of saving souls.”

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Seafood, Eggs, Dairy, Meats	Caribbean	Caribbean, Light	1	servings

INGREDIENTS

200	g	Chickpeas
3		Onions; peeled and finely
		; chopped
1/2	dl	Oil
50	g	Butter
2		Cloves garlic; peeled and crushed
2	dl	Olive oil
200	g	Fish trimmings
1		Egg
50	g	White breadcrumbs
1/2	dl	Double cream
1/2		Scotch bonnet sliced
2		Cho-chos; peeled and cut into
		; strips
1	tb	Pimento berries
1/2	dl	Chicken stock
1/2	bn	Coriander; chopped
1		Sprig thyme
		Salt

INSTRUCTIONS

Soak the chickpeas in water.
Sweat one onion in half oil, half butter till soft. Add the garlic and
sweat for a further minute. Add the chickpeas and cover with water. Simmer
till well cooked.
Pour away the water. Pur.e the chickpeas in a food processor. Add the olive
oil and season with pepper and salt.
Pur.e the fish, egg, breadcrumbs and cream in a food processor. Form into
small even balls and fry in oil.
Sweat the remaining onions in half oil, half butter and sweat till soft.
Add the Scotch bonnet, cho-chos, pimento berries, vinegar and chicken
stock. Simmer for 5 minutes. Season with salt and pepper. Spread a ring of
chickpea pur.e on a plate. Sprinkle with coriander. Place the fish balls on
it. Pour the sauce around it.
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