Chickpea "Meatballs" In Paprika Sauce

Por Spain on a Fork · 30 min

Ingredientes

Modo de preparo

1. Drain and rinse the chickpeas, shake off the water, then mash them in a large bowl until broken down.
2. Add the breadcrumbs, egg, chopped onion, grated garlic, grated carrot, parsley and cumin. Season with salt and pepper, mix well, then mash until the mixture forms a paste.
3. Shape the mixture into golf-ball-sized balls, squeezing each one firmly in your hands so it holds together.
4. Heat the olive oil in a large frying pan over medium heat. Add the meatballs in a single layer and fry 8 to 10 minutes, until golden all over. Remove and set aside.
5. In the same pan, cook the chopped onion and garlic, stirring, for 2 to 3 minutes. Stir in the flour for 2 minutes, then add the paprika and oregano and stir briefly.
6. Add the milk and broth and stir gently. Simmer 3 to 4 minutes until slightly creamy, then stir in the lemon juice and season with salt and pepper.
7. Return the meatballs to the pan, turning to coat them in sauce, and simmer 2 to 3 minutes.
8. Serve the meatballs topped with the paprika sauce and garnished with chopped parsley.

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