Recipe for Warm Fish Balls on Chickpea Puree and Coriander 
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Yield:
1 servings
Ingredients:
Amount Ingredient
200 gm Chickpeas
3 x Onions, peeled and finely chopped
1/2 dl Oil
50 gm Butter
2 x Cloves garlic, peeled and crushed
2 dl Olive oil
200 gm Fish trimmings
1 x Egg
50 gm White breadcrumbs
1/2 dl Double cream
1/2 x Scotch bonnet sliced
2 x Cho-chos, peeled and cut into strips
1 tbl Pimento berries
1/2 dl Chicken stock
1/2 bn Coriander, chopped
1 sprg thyme
Instructions:
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. Puree the chickpeas in a food processor. Add the olive oil and season with pepper and salt.

Puree 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 puree on a plate. Sprinkle with coriander. Place the fish balls on it. Pour the sauce around it.

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