Albondigas de garbanzo y salsa de tomate
Gluten Free | Kids | Traditional

CHICKPEA MEATBALLS WITH TOMATO SAUCE

Ingredients:

Chickpea meatballs with tomato sauce

Ingredients for meatballs:

  • ?500 g of cooked chickpeas
  • ?1 onion
  • ?3 cloves of garlic
  • ?4 tablespoons of oil
  • ?100 g of grated carrots
  • ?1 teaspoon of cumin powder
  • ?2 spoons of chopped parsley
  • ?1 egg
  • ?100 g of breadcrumbs
  • ?Salt and black pepper q.s.

Ingredients for tomato sauce:

  • ☀️800 g of peeled tomatoes
  • ☀️200 g of crushed tomato
  • ☀️3 tablespoons of oil
  • ☀️1 onion
  • ☀️3 cloves of garlic
  • ☀️1 bay leaf
  • ☀️100 ml of water
  • ☀️1 sprig of basil
  • ☀️Salt and black pepper q.s.
  1. Grind the chickpeas in a food processor.
  2. Heat a skillet with two tablespoons of oil. Once it’s hot, add the chopped onion. Let it cook for a while and add the chopped garlic cloves and the carrots. Let it cook for a while and remove from the heat.
  3. In a bowl, mix the ground grain with the onion stew, cumin, parsley, egg, breadcrumbs, salt and pepper. Stir very well.
  4. Shape meatballs of about 30 g each. Place on a tray lined with a silicone mat. Sprinkle with two tablespoons of oil.
  5. Place in a preheated oven at 180ºC for about 25 to 30 minutes.
  6. For the tomato sauce, heat a pan with the oil, onion and bay leaf. Once the onion is tender, add the remaining ingredients. Leave to simmer over a low heat.
  7. Add the meatballs to the tomato sauce, cook for about 3 to 5 minutes and serve.

? @cincoquartosdelaranja

Main Course
Kids, Traditional, Vegan

Method:

Chickpea meatballs with tomato sauce

Ingredients for meatballs:

  • ?500 g of cooked chickpeas
  • ?1 onion
  • ?3 cloves of garlic
  • ?4 tablespoons of oil
  • ?100 g of grated carrots
  • ?1 teaspoon of cumin powder
  • ?2 spoons of chopped parsley
  • ?1 egg
  • ?100 g of breadcrumbs
  • ?Salt and black pepper q.s.

Ingredients for tomato sauce:

  • ☀️800 g of peeled tomatoes
  • ☀️200 g of crushed tomato
  • ☀️3 tablespoons of oil
  • ☀️1 onion
  • ☀️3 cloves of garlic
  • ☀️1 bay leaf
  • ☀️100 ml of water
  • ☀️1 sprig of basil
  • ☀️Salt and black pepper q.s.
  1. Grind the chickpeas in a food processor.
  2. Heat a skillet with two tablespoons of oil. Once it’s hot, add the chopped onion. Let it cook for a while and add the chopped garlic cloves and the carrots. Let it cook for a while and remove from the heat.
  3. In a bowl, mix the ground grain with the onion stew, cumin, parsley, egg, breadcrumbs, salt and pepper. Stir very well.
  4. Shape meatballs of about 30 g each. Place on a tray lined with a silicone mat. Sprinkle with two tablespoons of oil.
  5. Place in a preheated oven at 180ºC for about 25 to 30 minutes.
  6. For the tomato sauce, heat a pan with the oil, onion and bay leaf. Once the onion is tender, add the remaining ingredients. Leave to simmer over a low heat.
  7. Add the meatballs to the tomato sauce, cook for about 3 to 5 minutes and serve.

? @cincoquartosdelaranja

Main Course
Kids, Traditional, Vegan
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