Creative | Gluten Free | Institutional

Chickpea meatballs and curried rice

Ingredients:

Chickpea meatballs and curried rice

  • 300 g cooked chickpeas
  • 200 g boiled rice
  • 100 g goat cheese
  • 1 beaten egg
  • ½ tsp ground cumin
  • 1 clove garlic
  • Salt
  • Pepper

Batter

  • 50 g chickpea flour
  • 50 g chickpea semolina
  • olive oil

Sauce

  • 4 tbsp olive oil
  • 1 onion (sliced in julienne)
  • 1 garlic clove
  • 1 tsp curry powder
  • 1 bay leaf
  • 1 tsp soy sauce
  • ½ tsp ground cumin
  • 200 ml tomato puree
  • Salt
  • Pepper
  1. Crush the chickpeas with a fork, add the rest of the ingredients, mix well.
  2. Make small balls with the dough, cover with the mixture chickpea flour and semolina. Fry in plenty of oil. Place the meatballs on absorbent paper to remove excess oil.
  3. Heat the oil in a frying pan, fry the onion until transparent, add the garlic and the rest of the spices and sauté lightly, avoiding burning.
  4. Add the tomato, bay leaf and soy sauce and season. If it the sauce is too thick add a little water.
  5. Add the meatballs to the sauce and cook over very low heat for about 15 minutes.
  6. They served with a yogurt sauce.

Can be served with white rice

Main Course
Creative, Gluten Free, Institutional

Method:

Chickpea meatballs and curried rice

  • 300 g cooked chickpeas
  • 200 g boiled rice
  • 100 g goat cheese
  • 1 beaten egg
  • ½ tsp ground cumin
  • 1 clove garlic
  • Salt
  • Pepper

Batter

  • 50 g chickpea flour
  • 50 g chickpea semolina
  • olive oil

Sauce

  • 4 tbsp olive oil
  • 1 onion (sliced in julienne)
  • 1 garlic clove
  • 1 tsp curry powder
  • 1 bay leaf
  • 1 tsp soy sauce
  • ½ tsp ground cumin
  • 200 ml tomato puree
  • Salt
  • Pepper
  1. Crush the chickpeas with a fork, add the rest of the ingredients, mix well.
  2. Make small balls with the dough, cover with the mixture chickpea flour and semolina. Fry in plenty of oil. Place the meatballs on absorbent paper to remove excess oil.
  3. Heat the oil in a frying pan, fry the onion until transparent, add the garlic and the rest of the spices and sauté lightly, avoiding burning.
  4. Add the tomato, bay leaf and soy sauce and season. If it the sauce is too thick add a little water.
  5. Add the meatballs to the sauce and cook over very low heat for about 15 minutes.
  6. They served with a yogurt sauce.

Can be served with white rice

Main Course
Creative, Gluten Free, Institutional

Back
Share On Facebook
Share Via Email
Share On X
Print

More Recipes

GREEN LENTIL PESTO  

GREEN LENTIL PESTO  

GREEN LENTIL PESTO 100 gr split green lentils1 bunch basil50 gr olive oilground pepper100 gr pine nuts (or other dried fruit,)grated cheese or brewer's yeast (veg.) Cook the lentils according to the time indicated on the package, then drain them well but do not cool...

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing 1 handful of spinach2 tablespoons coral lentils1 carrot½ teaspoon cumin1 dessert spoon olive oil2 tablespoons of natural yogurt1 tablespoon sunflower seedsJuice of half a lemonSaltBlack pepper Preheat the oven to 180C.Slice the...

LENTIL BOLOGNESE  

LENTIL BOLOGNESE  

LENTIL BOLOGNESE 400 gr cooked lentils1 can of unsalted crushed tomato2 carrots1 onionolive oilfresh basilground pepper Start by frying the finely chopped onion, when it is golden brown add the diced or sliced carrots and cook until tender.Then add the crushed tomato...