It’s been a time since I have published a post about food. But the time has finally come to give you one more delicious and healthy (let’s not forget that *wink wink*) recipe. I have to come clean and say that the way I came up with this recipe was quite spontaneous. I was hungry and didn’t feel like eating meat. As simple as that. But now let’s move on to the recipe!

For the chickpeas balls:

One can of already cooked chickpeas;

Powdered garlic;

Nutmeg;

Cumin;

Olive oil;

Salt;

Flour;

One egg;

Breadcrumbs;

For the tomato sauce:

Tomato pulp;

Half a small onion;

A third of a pepper;

Half a carrot;

Olive oil;

Let’s cook:

First put in a food processor all the chickpeas from the can drained and add one teaspoon of powdered garlic, a pinch of salt, half a teaspoon of cumin, half a teaspoon of nutmeg and one tablespoon of flour. Mix it all together until it turns into a thick paste. If it’s to mushy add a little bit more of flour, if you feel like it. Then form little balls with the paste. For the coating, whisk an egg into a ball and pour breadcrumbs into another one. One at a time, cover the balls with egg and then with breadcrumbs. Take them to the oven and sprinkle them with olive oil as they go.

For the sauce, chop the vegetables into very small pieces and, add them to a saucepan with olive oil. Let the vegetables go soft for ten minutes. Add a pinch of salt and the tomato pulp. Now, depending on how much you want the sauce to be flavoured, add water to delude it or not.

For the rice, feel free to cook it the way you prefer. Wait around twenty minutes to thirty for the chickpeas balls to cook. Once they’re ready they are good to be eaten. Add the sauce to the side along with the rice and enjoy!