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Courgette and chickpea ‘meatballs’ in spicy tomato sauce

Tender courgette-chickpea balls in a rich, spicy tomato sauce.
Warm, juicy, and full of cumin, coriander, and chilli heat.
Comforting comfort-food texture you’ll want to make again.

dinner ⏱ 100 min 610 kcal / portion 55.0 g carbs / portion (estimated) vegetarian egggluten 🔗 Original source

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Courgette and chickpea ‘meatballs’ in spicy tomato sauce
v2 · rb0e705f985 20260727Z1751 105 ml olive oil 5 pieces garlic 🔪 ⏱ 30 min salt and drain the courgette 🍳 heat oil and cook garlic until lightly browned about 90 seconds 🍳 ⏱ 7 min sauté tomatoes and spices, stir until thickened 🍳 ⏱ 10 min simmer sauce with water and sugar, then turn off heat 🔪 drain chickpeas and pulse with onion, herbs and remaining cumin and coriander into a coarse paste 🌀 mix in baking powder, eggs, panko, salt, and pepper into chickpea mixture 🌀 wring courgettes dry and combine with chickpea mixture shape into golfball-size balls about each 🍳 ⏱ 4 min fry balls in two batches until browned 🍳 ⏱ 25 min simmer balls in sauce covered until cooked through and sauce reduces slightly 🍽 top with picked herbs and drizzle remaining olive oil to serve Courgette Chickpea Meatballs 🎉 400 g courgette salt to taste black pepper to taste 500 g plum tomato 1½ tsp tomato paste 1 tbsp ground cumin 1 tbsp ground coriander 2 tsp ground cinnamon ½ tsp dried chilli flakes 1½ tsp caster sugar 700 ml water 150 g dried chickpea 0.5 pieces onion 4 tbsp flat-leaf parsley 4 tbsp coriander ½ tsp bicarbonate of soda ¾ tsp baking powder 2 pieces egg 50 g panko breadcrumb courgette, salt, black pepper 52 ml caster sugar, water dried chickpea, onion, flat-leaf parsley, coriander bicarbonate of soda, baking powder, egg, panko breadcrumb 52 ml olive oil
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Preparation steps

  1. salt and drain the courgette for 30 min
  2. heat oil and cook garlic until lightly browned about 90 seconds
  3. sauté tomatoes and spices, stir until thickened about 7 min
  4. simmer sauce with water and sugar for 10 min, then turn off heat
  5. drain chickpeas and pulse with onion, herbs and remaining cumin and coriander into a coarse paste
  6. mix in baking powder, eggs, panko, salt, and pepper into chickpea mixture
  7. wring courgettes dry and combine with chickpea mixture
  8. shape into golfball-size balls about each
  9. fry balls in two batches until browned about 4 min per batch
  10. simmer balls in sauce covered for 25 min until cooked through and sauce reduces slightly
  11. top with picked herbs and drizzle remaining olive oil to serve

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