Preparing : Soak chickpeas overnight with 1 cup of water. Cook in a pressure saucepan with 1 cup of water for 40 minutes, or until tender. Set aside. Reserve 2-3 tablespoons of flour. Sift rest with salt. Make a hole in center. Add egg and 3 tablespoons of water to make a medium stiff dough. Knead for 2-3 minutes shaping into a ball. Let stand for 5 minutes. Roll out into 1 mm thick circle. Cut into small circles 1 ½ cm (3/4
inch) in diameter with a thimble. Cover and set aside. Combine ground meat, salt and black pepper mixing well. Shape into marble sized balls. Brown in heated oil on both sides in a non-stick pan, shaking occasionally. Heat chickpeas over low heat. Add diluted tomato paste, salt and hot water mixing well. Bring to boil. Stir in round noodles blending well. Reduce heat. Simmer for 10 minutes or until noodles are tender but firm. Add meat balls and lemon juice, stirring well. Simmer gently for 5 minutes. Melt margarine in a skillet. Stir in crushed mint; mix. Sprinkle over soup before serving. Serve hot. n.
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