Chickpea

Spaghetti Marinara with Chickpea “Meatballs”

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November  5, 2017
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Spaghetti Marinara with Chickpea “Meatballs”
Photo by MyNutriCounter
  • Serves 3
Author Notes

Here is a meat-free, gluten-free, nutrition packed recipe, which you can add to your collection in readiness for National Vegetarian Week, which starts on the 15th May. Chickpeas are a high protein alternative to meat, they contain a whole host of other benefits like Selenium (not found in most fruits and vegetables) which helps to detoxify cancer causing compounds and decreases tumour growth rates. The herbs not only provide flavour but each play a part in improving our health from boosting the immune system to lowering blood pressure. Enjoy this healthy, tasty twist on an Italian classic.

The recipe can be found here -
http://www.mynutricounter.com/spaghetti-marinara-with-chickpea-meatballs/ —Nikki Brown

What You'll Need
Ingredients
  • For the “Meatballs”
  • 375 grams cooked gluten-free spaghetti
  • 1 tablespoon flaxseed meal
  • 2.5 tablespoons water
  • 75 grams white onion, minced
  • 15 grams garlic minced
  • 225 grams cooked chickpeas
  • 10 grams parsley, chopped
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 44 grams almond meal
  • 25 grams gluten-free flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • For the Marinara Sauce
  • 1 tablespoon olive oil
  • 20 grams garlic, finely chopped
  • 400 grams can crushed tomatoes
  • 1 teaspoon red pepper flakes
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Directions
  1. Make the marinara sauce. Sautee garlic in olive oil. Add all remaining ingredients and simmer for 10 minutes.
  2. Combine flax seed meal and water in a small bowl. Set aside for 5 minutes.
  3. Heat 1 tablespoon of olive oil in a skillet. Sautee garlic and onions until translucent. Leave to cool for about 5 minutes.
  4. Combine chickpeas, sauteed garlic and onions, parsley, basil, oregano, flaxseed mixture, salt, and pepper in a food processor. Pulse until smooth.
  5. Mix chickpea puree with almond meal and flour.
  6. Form “meatballs” approximately 30 grams each.
  7. Heat 2 tablespoons olive oil in a skillet and brown the “meatballs” over medium heat, turning constantly. About 5 minutes. Drain on paper towels.
  8. Serve over spaghetti with marinara sauce.
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