I had the evening to myself one day this week, without my parents or sibling getting under my feet and I wanted to embrace the quiet time with a nice meal. So I made a pasta dish with chickpea balls and I thoroughly enjoyed it. I made enough for 2 meals so this could quite easily be shared with a partner and it is also completely vegetarian.
Ingredients: Chickpea Balls
- 1 Can Chickpeas (drained)
- 1 Garlic Clove
- 5 tbsp Water
- 1 tbsp Coconut Flour
- 1 tsp Parsley
- 1 tsp Oregano
- 25g Low-fat Cheddar (optional)
- Salt and pepper to taste
Place all ingredients, minus the cheese, into a food processor and blend until the mixture resembles a hummus like texture. Fold the cheese into the chickpea mix.
Next take a tablespoon of the chickpea mixture and roll into balls, using the palm of your hands.
Grease a baking tray with some spray oil or brush with a little olive oil and place your chickpea balls on to it, then pop in the oven at 175c for 20-25 mins.
- 100g Spaghetti
- 1 can chopped tomatoes
- 1 White Onion
- 1 Red Bell Pepper
- 1.5 tsp Italian Seasoning
- 1 Garlic Clove
- 1 tbsp Low-fat Cream Cheese
- 1 tsp Stevia
Peel and chop the onions, bell pepper and garlic and place in an ovenproof dish in the oven along with the chickpea balls.
Bring a pan of cold water to a boil and add the spaghetti and boil for 10 minutes or until the spaghetti has cooked to your liking.
When the vegetables have roasted add all ingredients, including the cooked spaghetti to a frying pan and simmer until the sauce has thickened.
Add spaghetti to a bowl or plate, top with the chickpea balls and enjoy.
You can find me on Instagram @Happy.Hungry.Healthy for more vegetarian inspiration or if you make any of my recipes, tag me #TheHungryWelshGirl. I would love to see your creations.
The Hungry Welsh Girl.