The BEST-EVER Chickpea Meatballs | Spanish-Style with Tomato Sauce

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Drain and rinse the chickpeas, shake off the water, then mash them well in a large bowl.
2. Add the breadcrumbs, egg, chopped onion, grated garlic, peeled grated carrot, cumin and parsley. Season with salt and pepper and mix well, pressing down until the mixture is paste-like.
3. Squeeze a spoonful of the mixture in your hands to bind it, then shape into golf-ball-sized balls.
4. Heat a large frying pan over medium heat and add the olive oil.
5. After a couple of minutes, add the meatballs in a single layer and fry for 8–10 minutes, until golden all over. Remove and set aside.
6. In the same pan over the same heat, add the 3 chopped garlic cloves and stir constantly. After 15 seconds, add the smoked paprika and stir quickly.
7. Add the tomato sauce, season with salt and pepper, and simmer without stirring.
8. When the sauce has thickened slightly, about 3 minutes, return the meatballs and turn each gently so it is coated. Simmer for 3–4 minutes.
9. Transfer to serving dishes and sprinkle with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionEggCarrotBreadcrumbChickpeaTomato sauce