Vegan Chickpea Meatballs in Tomato Sauce
shared by Кухня Nibblore
These hearty chickpea meatballs are tender inside and golden outside, with a thick tomato sauce that adds rich, sweet-tangy flavor. Quick oats bind the mixture without eggs, while baking the meatballs first helps them hold their shape as they simmer. Serve with pasta, rice, couscous, or crusty bread for a satisfying plant-based meal. • Dry the chickpeas especially well: excess water makes the mixture sticky and the meatballs too soft. • Do not process the mixture into a smooth purée. Small pieces of chickpea create a firmer, more satisfying texture. • Add the meatballs to the sauce only after baking, and do not stir them with a spoon; gently shake the skillet instead to coat them evenly. • Replace the parsley with the same amount of cilantro or fresh basil. • Replace smoked paprika with sweet paprika and add a pinch of ground chili for heat. • If you do not have a food processor, mash the chickpeas with a potato masher and chop the onion, garlic, and parsley very finely. • Replace the oats with 55 g breadcrumbs, adjusting the water as needed to achieve the right consistency. Refrigerate the meatballs in their sauce in an airtight container for up to 4 days. Reheat, covered, over low heat for 8–10 minutes with a splash of water, or microwave individual portions. To freeze, cool completely and store for up to 2 months; thaw overnight in the refrigerator and reheat gently without stirring the meatballs too vigorously.
- Total time
- 65 min
- Servings
- 4
- Difficulty
- Intermediate
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Save recipeIngredients
- 480 gchickpeas, cooked or canned, rinsed and thoroughly dried
- 70 gquick oats
- 1onion, small and roughly chopped
- 2 clovegarlic, roughly chopped
- 15 gflat-leaf parsley, leaves and tender stems
- 2 tbspolive oil
- 1 tbsptomato paste
- 1 tspsmoked paprika
- 1 tspdried oregano
- ½ tspground cumin
- ¾ tspfine salt
- ¼ tspground black pepper
- 2–3 tbspcold water
- 1 tbspolive oil, for the sauce
- 1onion, small and finely chopped
- 2 clovegarlic, minced
- 2 tbsptomato paste, for the sauce
- 800 gcanned crushed tomatoes
- 120 mlwater
- 1 tspdried oregano, for the sauce
- ½ tspsmoked paprika, for the sauce
- ½ tspsugar
- ½ tspfine salt, for the sauce
- ¼ tspground black pepper, for the sauce
- 10 gfresh basil leaves, for serving
Instructions
- 1Preheat the oven to 220°C using conventional top and bottom heat. Line a large baking sheet with parchment paper and lightly grease it with some of the olive oil reserved for the meatballs.
- 2Process the oats in a food processor until they resemble coarse flour. Add the chickpeas, roughly chopped onion and garlic, parsley, tomato paste, smoked paprika, oregano, cumin, salt, and black pepper. Pour in the remaining olive oil and pulse until the mixture starts to hold together but small pieces of chickpea are still visible.
- 3Add 2 tablespoons of cold water and pulse a few more times. Squeeze a spoonful of the mixture in your palm; it should hold its shape without feeling wet or crumbling. Add the remaining 1 tablespoon of water if needed. Let the mixture rest for 10 minutes so the oats can absorb the moisture.
- 4With lightly dampened hands, shape the mixture into 16 firm meatballs about 4 cm in diameter, spacing them apart on the prepared baking sheet. Bake for 18–20 minutes, turning them carefully with a spatula after 12 minutes; they should be golden and firm on the outside.
- 5While the meatballs bake, heat 1 tablespoon of olive oil in a wide 28 cm skillet over medium heat. Add the finely chopped onion and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.
- 6Add the minced garlic and cook for 30 seconds. Stir in 2 tablespoons of tomato paste and cook for 1 minute, until slightly darkened. Add the crushed tomatoes, 120 ml water, oregano, smoked paprika, sugar, salt, and black pepper.
- 7Bring the sauce to a gentle simmer, reduce the heat, and cook uncovered for 12–15 minutes, stirring occasionally. The sauce should thicken slightly but remain loose enough to coat the meatballs; if it becomes too thick, add 2–3 tablespoons of water.
- 8Arrange the baked meatballs in the sauce in a single layer. Gently spoon sauce over them, cover the skillet, and simmer over low heat for 5 minutes without stirring. Remove from the heat, leave covered for another 3 minutes, and serve with fresh basil.