Photo: Markus Spiske
Herby chickpea balls with tomato sauce
10 ingredients
15 min + 20 min
Serves 3
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Vegetarians don't need to miss out on pasta with meatballs, with this no-fuss meat-free version
Estimated Nutrition (whole recipe, rough)
574
Calories
28g
Protein
29g
Fat
51g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 slices white bread , crusts off and torn into pieces
- 75g Parmesan , 50g roughly chopped and 25g grated
- 400g can chickpeas , drained
- 3 garlic cloves , 2 roughly chopped and 1 crushed
- 2 tsp dried oregano
- small handful basil leaves , chopped
- 1 egg , beaten
- 1 tbsp olive oil , plus extra for greasing
- 560ml jar passata with onions and garlic
- 200g spaghetti , linguine or tagliatelle
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes