Chickpeas Balls in an Italian Tomato Sauce

Preheat oven to 190 C (fan assisted). To make the chickpea balls: Place the drained Wattie's Chickpeas, breadcrumbs, Gregg's Onion Flakes and parsley into a food processor. Pulse until the mixture is combined and the chickpeas fairly smooth. While the motor is running add enough of the beaten egg to bind the mixture. Season with salt and pepper. Roll mixture into 24 even-sized balls. Place on a baking tray lined with baking paper. Brush balls with a little olive oil. Bake for 20 minutes, turning after 10 minutes.

While the chickpea balls are baking prepare the sauce. Heat a dash of oil in a medium sized deep lidded pan. Add the onion and stir-fry over a medium low heat until softened. Add the garlic and grated carrot. Continue cooking for a further minute. Pour over Wattie's Chopped Tomatoes in Juice. Add Gregg's Rubbed Basil and stir. Cover and simmer for 10 minutes. Season to taste.

Cook the pasta according to packet directions. This will take about 10 minutes. Drain well before serving.

To serve place the pasta in bowls: Top with the chickpea balls and spoon over the sauce. Garnish with chopped parsley and grated Parmesan* if wished.