Hello again! I decided to take a time off which, if I really think about it, I also took a time off of our youtube channel (you can check it here) for a little while. Maybe it was just my mind trying to tell me that if I’m not going to be nicely productive I might not as well be productive at all. However, the idea of writing again was coming more and more insurgent in my mind everyday that passed without me writing anything.

But I should stop this whole ramble since some of you only popped in to check the recipe that I’m bringing to you today. As usuall I’m bringing a vegetarian recipe (I dare say vegan but I don’t want it to be misleading so let’s stick with vegetarian), not because I’m fully vegetarian but because, lately, whenever I’m alone or cooking for someone that doesn’t mind not eating meat (a.k.a. my mum), I don’t feel like cooking meat at all, even if it’s white meat which is the only meat I eat nowadays. This recipe was creating when I was just cooking for myself and, unlike some other times, I had a very clear idea in my mind about what I wanted to cook. I was simply craving some chickpea balls flavoured really well with a salad made out of cuscus and veggies. And that’s exactly what I did.

What you’ll need for the chickpeas balls:

One can of chickpeas;

Flour

Garlic powder (or just regular garlic)

Salt

Nutmeg

Cumin

Paprika

One carrot

Half a medium onion

Peas

Sweet corn

Red cabbage

Olive oil

Turmeric

Zucchini

I know that the list of ingredients is a bit long but just remember that this involves a salad so a lot of veggies are expected. However, if you dislike one of the vegetables mentioned above feel free to replace them for other that’s more your liking or just remove them.

Let’s cook!

1 Put the chickpeas in a food processor with one teaspoon of garlic powder, half a teaspoon of cumin, half a teaspoon of paprika, a pinch of salt and two table spoons of garlic.

2 After blending everything together make little balls with the mixture and, if you feel the need to, use more flower to make them stick together

3 Drizzle the olive oil in a frying pan with olive oil and put it in a low heat and pour the chickpeas balls in. You’ll have to turn them from now and then so they get evenly cooked. If you prefer you can repeat the process but instead, put them in the oven.

4 Fill a teacup with cuscus and put it in a pan with two teacups of water and a pinch of salt and what for it to cook.

5 Cut all the veggies in small pieces (except for the sweet corn and the peas) and, put them in a bigger frying pan with olive oil.

6 after the veggies start sizzling it’s time to join the spices. Put two teaspoons of garlic, two teaspoons of turmeric, a third of a teaspoon of nutmeg and half of a teaspoon of paprika. Styr everything together.

7 Don’t forget to keep checking the chickpeas balls. If you think it needs more olive oil feel free to add a little bit more. When the cuscus is fully cooked, pour it in the pan with the veggies and mix it all so the cuscus gains the colour of the spices. Do this for about five minutes.

8 By this time, both the chickpeas and the cuscus with veggies must be ready. Turn off the heat and enjoy!