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Chickpeas Balls in an Italian Tomato Sauce
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Chickpeas Balls in an Italian Tomato Sauce

If you’re looking for a meatball pasta alternative you must give our chickpea balls a go! Serve over your favourite pasta like fettucine, spaghetti or penne or simply over salad with our delicious Italian tomato sauce.

Makes 5-6
Prep Time 20 minutes
Cook Time 20 minutes
Intermediate

Ingredients

Chickpea Balls:
2 x 400g cans Wattie's Chickpeas in Springwater, well drained
1 cup wholemeal breadcrumbs, (about 2 toast slices bread)
1 Tbsp Gregg's Onion Flakes
Handful fresh parsley leaves
2 eggs, beaten
Italian Tomato Sauce:
1 onion, finely diced
2-3 cloves garlic, crushed
1 large carrot, grated
2 x 400 g cans Wattie's Chopped Tomatoes in Juice
1 ½ tsp Gregg's Rubbed Basil
250 g fettuccine pasta
Chopped fresh parsley to garnish

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

madeWith Product
i

Chopped Tomatoes in Juice

Vine-ripened in Hawke's Bay and picked when perfectly ready, these tomatoes are chopped and blended in their own juices to bring you only the best.

Method

Step 1
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.
Step 2
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.
Step 3
Cook the pasta according to packet directions. This will take about 10 minutes. Drain well before serving.
Step 4
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.

Tips

You can make the sauce in advance and make the chickpea balls on the day as the sauce is freezable.
What do I need?
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2 x 400g cans Wattie's Chickpeas in Springwater, well drained
1 cup wholemeal breadcrumbs, (about 2 toast slices bread)
1 Tbsp Gregg's Onion Flakes
Handful fresh parsley leaves
2 eggs, beaten
1 onion, finely diced
2-3 cloves garlic, crushed
1 large carrot, grated
2 x 400 g cans Wattie’s Chopped Tomatoes in Juice
1 ½ tsp Gregg's Rubbed Basil
250 g fettuccine pasta
Chopped fresh parsley to garnish
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