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
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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
-
Make the marinara sauce. Sautee garlic in olive oil. Add all remaining ingredients and simmer for 10 minutes.
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Combine flax seed meal and water in a small bowl. Set aside for 5 minutes.
-
Heat 1 tablespoon of olive oil in a skillet. Sautee garlic and onions until translucent. Leave to cool for about 5 minutes.
-
Combine chickpeas, sauteed garlic and onions, parsley, basil, oregano, flaxseed mixture, salt, and pepper in a food processor. Pulse until smooth.
-
Mix chickpea puree with almond meal and flour.
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Form “meatballs” approximately 30 grams each.
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Heat 2 tablespoons olive oil in a skillet and brown the “meatballs” over medium heat, turning constantly. About 5 minutes. Drain on paper towels.
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Serve over spaghetti with marinara sauce.
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