May 17, 2017
Dinner, Lunch, Beans,
Chickpeas/Garbanzo, Nuts/Seeds, Cashew Nut, Pasta, Spaghetti, Budget-Friendly, Weeknight Meals, Food Processor, Oven Bake, Stove Top, Vegetarian, Kosher Dairy more
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"From Recipe+ Feb. 17."
Preheat oven to 200C/180C fan forced.
Cook pasta in a saucepan of salted boiling water for 10 minutes or until tender and drain.
Meanwhile, place the chickpeas, cashews, green onions, carrot, garlic and Italian herbs in a food processor and process until a coarse paste forms and then transfer to a bowl and add eggs, breadcrumbs and parmesan and stir to combine.
Using damp hands, roll mixture into 24 balls.
Heat oil in a deep frying pan over moderately high heat and cook and turn chickpea balls, in batches, for 5 minutes or until browned and transfer to an oven tray lined with baking paper and bake for 15 minutes or until golden.
Add onion to the pan and cook and stir for 5 minutes or until soft and then add extra garlic and cook and stir for 30 seconds or until fragrant and then add tomatoes and stock and bring to the boil then reduce heat and simmer for 10 minutes or until reduced slightly.
Add pasta, toss to combine and stir in chopped basil and then divide among serving bowls and top with chickpea balls and extra basil and serve sprinkled with extra parmesan.
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