Vegetarian chickpea meatball and potato stew
Spain on a Fork · ♥ 1.9K likes · 37.4K views · 9 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 tbsp extra virgin olive oil
- 1 whole onion
- 4 cloves garlic
- 2 whole carrots
Heat a stock pot on medium with two tablespoons of olive oil; finely chop the onion, roughly chop the garlic and cut the peeled carrots into small bite sized pieces.
- 2½ g sweet smoked Spanish paprika
- ½ g dried thyme
Add the paprika and thyme and mix quickly to coat the vegetables.
- 120 g tomato sauce
- 2 whole potatoes
Add the tomato sauce, mix, and simmer 3 to 4 minutes until slightly thickened.
- sea salt
- black pepper
Add the cut potatoes and season with sea salt and freshly cracked black pepper; mix.
Choosing and cutting waxy potatoes
- 3 cup vegetable broth
- 1 whole bay leaf
Add enough vegetable broth to just barely cover, about 3 cups, and the bay leaf; turn to high.
As it boils, cover and lower to low-medium and simmer 20 to 25 minutes until the potatoes are just cooked through.
- 440 g canned chickpeas
Drain and rinse the chickpeas in a colander, shake off the excess water and mash them well in a large bowl with a potato masher or large fork.
- 40 g plain bread crumbs
- 1 whole egg
- 1 whole onion
- 1 cloves garlic
- 1 whole carrot
- 8 g fresh parsley
- 1½ g ground cumin
Mix in the bread crumbs, egg, chopped onion, grated garlic, grated carrot, parsley, cumin, sea salt and black pepper until well combined and paste-like.
Squeeze a spoonful in the hand to bind it, then shape into balls about the size of a golf ball.
- 3 tbsp extra virgin olive oil
Heat a fry pan on medium with about 3 tablespoons of olive oil and fry the meatballs in a single layer 8 to 10 minutes, turning every 1 to 2 minutes, until golden all around; remove.
- 45 g frozen peas
Stir the frozen peas into the stew, add the meatballs gently, cover and simmer 2 to 3 minutes.