Sun-Dried Tomato and Chickpea 'Meatballs'

with Spaghetti and Tomato Sauce
These 'meatballs' are packed with flavour!
96 Reviews
Cals 1045 · Prot 40 · Carbs 168 · Fat 24
Vegan
Try Hello Chef Now
40 min
Sun-Dried Tomato and Chickpea 'Meatballs' with Spaghetti and Tomato Sauce
These 'meatballs' are packed with flavour!
96 Reviews
Cals 1045 · Prot 40 · Carbs 168 · Fat 24
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
'Meatballs'
Fresh basil
15 Grams
Chickpeas
260 Grams
Cashew nuts 2*
30 Grams
Garlic powder
2 Grams
Nutritional yeast
4 Grams
Sun dried tomatoes
60 Grams
Chilli flakes
2 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Panko bread crumbs
60 Grams
Pasta and sauce
Shallots
1 Piece
Garlic cloves
2 Piece
Olive oil
1 Tbsp
Dried oregano
2 Grams
Chopped tomatoes
400 Grams
Tomato paste
30 Grams
Water
100 ML
Vegetable stock cube
1 Piece
Red vinegar
15 ML
Agave syrup
10 ML
Salt
0.5 Tsp
Spaghetti 10*
250 Grams
Salted vegan butter
10 Grams

Allergens

*2 Tree Nuts, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Pick the basil leaves. Drain and rinse the chickpeas. In a food processor, blitz the cashews with the garlic powder and nutritional yeast.
Make meatballs

2 Make meatballs

Add the basil, sun-dried tomatoes, a pinch of chilli flakes (spicy!), olive oil and salt to the food processor. Blitz until almost smooth. Add the drained chickpeas and half of the panko. Blitz into a dough. Shape into 12/18/24 balls. Place the remaining panko onto a plate and roll each meatball in it, pressing the crumbs into the balls. Refrigerate.
Make sauce

3 Make sauce

Peel and finely chop the shallots and garlic cloves. Heat a non-stick pan over a medium-low heat with a generous drizzle of olive oil. Add the shallots and fry for 3 min. After 3 min, add the garlic, oregano, chopped tomatoes, tomato paste, water, stock cube, red vinegar and agave. Simmer for 15 min.
Boil pasta

4 Boil pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
Fry 'meatballs'

5 Fry 'meatballs'

Meanwhile, heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the 'meatballs' and fry for 5 min, making sure to brown every side. (Fry in batches if necessary!)
Serve

6 Serve

Toss the cooked spaghetti in the tomato sauce and stir through the vegan butter until melted. Divide between bowls, top with the 'meat'balls and serve immediately.
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