Chickpea Balls with a Tomato Sauce – Eat Healthy For Less
Time: 50 mins
£1.10 per serving
Recipe inspiration: BBC Good Food
For the Chickpea balls
- 2 slices white bread, crusts off & torn into pieces
- 75g Parmesan, 50g roughly chopped, 25g grated
- 400g tinned chickpeas, drained
- 2 garlic cloves, roughly chopped
- 2 tsp oregano
- 2 tsp basil
- 1 egg, beaten
- 200g fusilli pasta
- Salt & pepper
For the tomato sauce
Heat the oil in a saucepan. Add in the sliced onion and crushed garlic, toss until coated, cover, and sweat on a gentle heat until soft and pale golden.
Add the tinned tomatoes, add the sugar, half the oregano, salt, and pepper. Cover and leave over medium heat for 30 minutes.
Pre-heat the 220C/200C fan/ gas 7. Whizz the bread and roughly chopped parmesan in a food processor to crumbs, then throw in the chickpeas, roughly chopped garlic, half the oregano and the basil with some seasoning.
Pulse the mixture until it starts to come together, then add just enough egg while it’s running to bind together.
Shape into 20 small balls. Transfer to an oiled baking sheet and cook in the oven for 15 mins, turning halfway.
Cook the pasta.
When the chickpea balls are cooked, serve on pasta with tomato sauce over the top. Sprinkle with grated parmesan.