Spanish Chickpea Balls ~ Vegetarian Albondigas

Preparation time: 45mins (+ 30min chill time)
Serves 4 (as a main w/ rice) 4-6 (as a Tapas)

for the Chickpea Balls

• 425g (15 oz) chickpeas (cooked or tinned)
• 3-4 tbs olive oil
• 3 garlic cloves, minced
• 1 lemon, zest
• 1/3 cup fine wholemeal breadcrumbs
• 1 tsp ground coriander
• 1 tsp ground nutmeg
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 1 free-range egg, lightly beaten (omit if vegan and substitute with extra olive oil)

for the sauce

• 1 tbs olive oil
• 1 red onion, diced
• 1 garlic clove, mined
• 300g (10½ oz) ripe tomatoes, diced
• ½ cup dry white wine
• 1 cup vegetable stock
• 2 tbs tomato paste
• 2 tsp cayenne pepper
• ½ cup peas
• ½ cup fresh parsley &/or coriander, roughly chopped

How to Make? View on http://www.veggienumnum.com Here!