Chickpea Kufta

Chickpea Kufta is a favorite cuisine in Tooyserkan, Hamedan Province.
Ingredients
Serves, 4 to 6
Hind shank, with no bones, 500 g
Chickpeas, 400 g
Egg, 1 no
Fried onions, 2 tablespoons
Tomato paste, 1 tbsp
Vinegar, 1/2 glass
Grapes syrup, 1/2 glass
Salt, pepper and turmeric, for seasoning
Ingredients for filling
Seeded dates, a fistful
Dried plums or prunes, 2 tablespoons
Raisins, 1 tbsp
Barberry, 1 tbsp
Boiled egg, 1 no
Directions
Soak in water the chickpeas for 12 hours. Once ready, grind with meat twice or three times.
Put in a mixing bowl and add in salt, pepper and turmeric powder, and 1 tablespoon fried onion and knead well. Crack in the egg and keep kneading with your palms almost 10 minutes.
Take an orange-sized ball off the mixture and shape into a ball. Make a small cavity inside and stuff with the fillings above. Don't forget to put the fried onions as well. Carefully fill the cavity and cover it while forming the Kufta between your palms.
Take a pot and set over the burner. Put the remaining fried onions along with a little oil. Add in tomato paste and sauté a bit. Pour 2 liters water inside the pot and bring to a boil.
Now put the prepared Kuftas one by one carefully inside the boiling liquid. Allow the balls get firm and solid. Then reduce the heat to low and wait till the fillings are cooked too.
After 20 minutes, mix together vinegar and grapes syrup and add into the pot. Allow 10 minutes till they are absorbed in the balls. Once ready, transfer to a proper platter and take on to the table. Serve hot with fresh Persian bread. Pickled vegetables and fresh herbs like basil should be accompanied. You won't ever forget the taste. Bon Appetit!
The dish contains 3,000 kilocalories of energy, totally.