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If you use dried chickpeas, you will have to soak in water over night and half-cook it in the morning.
Mix together mince, onion and rice, season.
Peel potatoes.
If you are using fresh tomato, peel it and finely chop it (you can also use blender).
Wash cherry plums.
In a pot, boil one litre of water.
In the meantime, divide the mince into 4 equal parts, shape into a ball.
If using cherry plums, make a whole in each meatball and put a plum in, then reshape the meatballs.
Make 4 meatballs.
Once water is boiling, put the meatballs in, add peeled potatoes, cherry plums (if you are using them).
Reduce the heat to medium.
Simmer, skim the foam if any appears – the soup shall be clear.
Add ¼ teaspoon of ginger and chickpeas, cover with the lid and cook for about 30-45 minutes.
Check that potato is cooked in 30 minutes. If not, let it cook for another 15 minutes.
When potato is cooked, add half a teaspoon of tomato puree or chopped (blended) tomato.
Leave to simmer for 15 minutes more.
Kufta-bozbash is ready.
If you have dried mint, sprinkle some on top.