Name: Vegetarian chickpea balls with spaghetti
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Ingredients: Chickpea balls with spaghetti; 400 gram spaghetti; 2 400 g cans chickpeas, rinsed; 1/4 cup roasted unsalted cashews, chopped; 2 green onions, thinly sliced; 1 carrot, peeled, grated; 4 clove garlic, crushed; 2 teaspoon dried italian herbs; 2 eggs, lightly whisked; 1 cup soft fresh breadcrumbs; 1/2 cup freshly grated parmesan, plus extra, to serve; 1/2 cup vegetable or olive oil; 1 brown onion, finely chopped; 800 gram can diced tomatoes; 1 cup salt-reduced vegetable stock; 2 tablespoon chopped basil, plus extra leaves, to serve

Ingredients

Chickpea balls with spaghetti

400 gram spaghetti

2 400 g cans chickpeas, rinsed

1/4 cup roasted unsalted cashews, chopped

2 green onions, thinly sliced

1 carrot, peeled, grated

4 clove garlic, crushed

2 teaspoon dried italian herbs

2 eggs, lightly whisked

1 cup soft fresh breadcrumbs

1/2 cup freshly grated parmesan, plus extra, to serve

1/2 cup vegetable or olive oil

1 brown onion, finely chopped

800 gram can diced tomatoes

1 cup salt-reduced vegetable stock

2 tablespoon chopped basil, plus extra leaves, to serve

Method

1.Preheat oven to 200°C or 180°C fan forced. Cook pasta in a saucepan of boiling salted water for 10 minutes or until tender; drain.

2.Process chickpeas, cashews, green onion, carrot, half the garlic and the italian herbs until a coarse paste forms. Transfer to a bowl. Add egg, breadcrumbs and 1/2 cup parmesan. Stir to combine. Season. Using damp hands, roll mixture into 24 bails.

3.Heat 1/3 cup of the oil in a deep frying pan over moderately high heat. Cook and turn chickpea balls, in batches, for 5 minutes or until browned. Transfer to a baking tray lined with baking paper. Bake for 15 minutes or until golden.

4.Meanwhile, heat remaining oil in pan over moderate heat. Add brown onion; cook and stir for 5 minutes or until softened. Add remaining garlic; cook and stir for 1 minute or until fragrant.

5.Add tomatoes and stock. Bring to the boil. Cook for 10 minutes or until reduced slightly. Add pasta and toss to combine. Stir in chopped basil. Divide among serving bowls. Top with chickpea balls and basil leaves. Serve sprinkled with extra parmesan.

You’ll need 2 slices of bread to make 1 cup breadcrumbs.
Note

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Ingredients

Method

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