Spicy Meatballs With Chickpeas Recipes

CHICKPEA VEGETARIAN MEATBALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
• Pulse chickpeas in a food processor until finely ground. Add onion and garlic, bread crumbs, egg, parsley, seasoning blend, salt, and black pepper; process until mixture holds together like a dough.
• Scoop out 2 tablespoons of the mixture and roll into a ball; set on the prepared baking sheet. Repeat with remaining mixture.
• Bake in the preheated oven until bottom is golden brown, about 15 minutes. Turn each meatball over and continue baking until golden brown on top, about 10 minutes more.

SPICY MEATBALL TAGINE WITH BULGUR & CHICKPEAS

Steps:

• Put the quartered onion in the food processor and process to finely chop it. Add the minced beef, 1 tbsp tomato purée, the garlic, egg and chilli powder and blitz to make a smoothish paste. Divide the mixture into 26 even-sized pieces and roll into balls.
• Heat the oil in a large frying pan and cook the meatballs for about 5-10 mins to lightly brown them. Tip from the pan onto a plate.
• Now add the sliced onion and carrots to the pan and stir fry briefly in the pan juices to soften them a little. Add the spices and pour in the tomatoes with 1 ½ cans of water then stir in the chopped lemon zest, remaining tomato purée, olives and bouillon powder. Return the meatballs to the pan then cover and cook for 15 mins until the carrots are just tender. Stir in the coriander.
• While the tagine is cooking, tip the bulgur into a pan with the chickpeas and water from the can. Add 2 cans of water, the bouillon and coriander. Cover and cook for 10 mins until the bulgur is tender and the liquid had been absorbed. If you're doing the Healthy Diet Plan (serving two people), serve half with half of the tagine and chill the remainder for another night if you like.