Spaghetti Marinara with Chickpea “Meatballs”
recipe Image
 
Preparation Time : 15-20 mins

Cooking Time : 15-20 mins

Serves : 2-3
Ingredients:

    Ingredients:

    375g/13.25oz cooked gluten-free spaghetti

    For the “Meatballs”

    1 tbsp. flaxseed meal
    2.5 tbsp. water
    75g/2.75oz white onion, minced
    15g/0.5oz garlic minced
    225g/8oz cooked chickpeas
    10g/0.35oz parsley, chopped
    1/4 tsp. dried oregano
    1/4 tsp. dried basil
    44g/1.5oz almond meal
    25g/1oz gluten-free flour
    ½ tsp. salt
    ¼ tsp. pepper
    3 tbsp. olive oil

    For the Marinara Sauce

    1 tbsp. olive oil
    20g/0.75oz garlic, finely chopped
    400g/14oz can crushed tomatoes
    1 tsp. red pepper flakes
    2 tbsp. balsamic vinegar
    1 tsp. maple syrup
    1 tsp. dried oregano
    1 tsp. salt
    ½ tsp. pepper

Method:
  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.