Courgette and chickpea ‘meatballs’ in spicy tomato sauce

dinner · ⏱ 100 min · 4 portions · 55.0 g carbs / portion · vegetarian · allergens: egg, gluten

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
http://flowcooking.food/en-us/recipe/619/courgette-and-chickpea-meatballs-in-spicy-tomato-sauce/