Spaghetti Marinara with Chickpea “Meatballs”

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by: KrazyKiwi






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.




ingredients

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serves: 3

Ingredients:

375 g spaghetti

For the “Meatballs”

1 tbsp flaxseed meal

2.5 tbsp water

75 g white onion

15 g garlic minced

225 g cooked chickpeas

10 g parsley, chopped

1/4 tsp dried oregano

1/4 tsp dried basil

44 g almond meal

25 g flour

1/2 tsp salt

1/4 tsp pepper

3 tbsp olive oil

For the Marinara Sauce

1 tbsp olive oil

20 g garlic, finely chopped

400 g crushed tomatoes

1 tsp red pepper flakes

2 tbsp balsamic vinegar

1 tsp maple syrup

1 tsp dried oregano

1 tsp salt

1/2 tsp pepper

Nutrition Facts
Spaghetti Marinara with Chickpea “Meatballs”

Servings Per Recipe: 3

Amount per Serving

Calories: 970

  • Total Fat: 31.3 g
  •     Saturated Fat: 3.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1564.3 mg
  • Total Carbs: 144.6 g
  •     Dietary Fiber: 16.5 g
  •     Sugars: 17.8 g
  • Protein: 31.2 g
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preparation

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.

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