Chickpea meat­balls with pasta

(serves 4-6) Cam­era Press

Friday - - Leisure -

Prep time: 30 mins Cook­ing time: 20-30 mins

Ingredients 400g canned chick­peas, drained and rinsed 2 tbsp olive oil 1 large onion, finely chopped 1 gar­lic clove, chopped 200g minced beef or chicken 1 tsp Worces­ter sauce 1 tbsp finely chopped pars­ley 250g spaghetti, cooked ac­cord­ing to pack­age in­struc­tions 500ml Ital­ian tomato sauce Parme­san cheese, to serve

Method 1. Blitz chick­peas in a food pro­ces­sor un­til smooth. 2. Heat 1 tbsp oil in a pan and fry onion and gar­lic un­til soft. Sea­son with salt and black pep­per and leave to cool a lit­tle. 3. Mix to­gether chickpea purée, onion mix­ture, mince, Worces­ter sauce and pars­ley. Shape into about 15 balls. 4. Heat re­main­ing oil and fry meat­balls un­til golden brown and cooked through. Drain and set aside. 5. To serve, top spaghetti with meat­balls, heated tomato sauce and Parme­san cheese.

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