Chickpeas (also called garbaño beans) are packed with nutrients, proteins, and fiber. It is one of the earliest cultivated legumes, and 9500-year-old remains have been found in the Middle East. They are important in Mediterranean, Middle Eastern, and Indian cuisines.
Makes 12-16 meatballs
Preheat the oven to 400F (200C)
gluten-free: Maybe use tarmai in meatballs and liquid aminos in the sauce or vice versa.
A. "meatballs":
1 pound (455 g) organic chickpeas, drained and rinsed
1 1/2 cups (200 g) dry couscous or gluten-free quinoa
1/2 organic red onion
3 organic garlic cloves
1-2 tsp. (2-4 g) each: paprika and parsley
1 Tbs. (15 ml) soy sauce or gluten-dairy free: liquid aminos or tamari
black pepper
1. Add the couscous/quinao in a bowl, cover with hot water.
(a) Place a towel and plate over the bowl.
2. Let it set for 5-10 minutes until soft and fluffy.
3. Place the chickpeas, onion, garlic, herbs, liquid sauce in a food processor. Pulse until it becomes mushy.
4. Roll the mixture into 12-16 balls with your hands.
5. Bake for 15 minutes, turn them over, and back another 15 minutes, until lightly browned and crispy.
B. sauce:
4 Tbs. (60 ml) hot sauce or less to taste
2 Tbs. (30 ml) soy sauce or gluten-dairy free: liquid aminos or tamari
2 Tbs. (30 g) organic brown sugar
1 Tbs. (15 g) cornstarch
2 Tbs. (30 ml) water
1. Heat the ingredients in a frying pan over medium heat, simmer 5 minutes.
C. Add the meatballs to the frying pan, coat each one, warm a few minutes.
D. Serve garnished with cut chives.
