Chickpea meatballs in tomato sauce
Spain on a Fork · ♥ 22.7K likes · 461.5K views · 8 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 can canned chickpeas
Drain the chickpeas in a colander, rinse under water and shake off the excess.
- 40 g plain bread crumbs
Transfer to a large bowl and push down with a potato masher or a large fork until well mashed.
- 1 whole egg
- 1 whole onion
- 1 clove garlic
- 1 whole carrot
- 1½ g ground cumin
- 8 g fresh parsley
Add the breadcrumbs, egg, chopped onion, grated garlic, grated carrot, cumin, parsley, salt and pepper and mix until well combined.
Squeeze a spoonful in your hand so the ingredients bind, then shape into a ball about the size of a golf ball. Add more breadcrumbs if too wet, a little water if too dry.
- 60 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil until hot but not smoking.
Add the meatballs in a single layer, evenly spaced, and fry 8 to 10 minutes, turning every 2 minutes or so, until golden all around, then remove.
- 3 cloves garlic
In the same pan at the same heat, add the chopped garlic and stir continuously for just 15 seconds so it does not brown and turn bitter.
- 3 g sweet smoked Spanish paprika
Add the smoked paprika and mix quickly.
Garlic and smoked paprika
- 1 can canned tomato sauce
Add the canned tomato sauce, season with salt and pepper, mix, and simmer about 3 minutes without stirring until slightly thickened. Sugar, baking soda or ground cinnamon will cut acidity.
Return the meatballs in a single layer, flip each gently to coat, and simmer 3 to 4 minutes to develop flavour and heat through.
- fresh parsley
Transfer to a serving dish and sprinkle with chopped fresh parsley.
Serving and tasting