Spaghetti Marinara With Chickpea Meatballs Food

CHICKPEA MEATBALLS

Steps:

• Preheat oven to 350°F (180°C).
• Add canned chickpeas to the food processor along with chopped onion, crushed garlic, nutritional yeast, soy sauce and tomato paste. Process until smooth.
• Add smoked paprika, coriander powder and cumin and process.
• Transfer the mixture to a mixing bowl and add breadcrumbs and fresh chopped parsley and mix in. Use your hands to form it into a dough.
• Scoop roughly tablespoon sized amounts of dough, roll them into balls and place evenly onto a parchment lined baking tray.
• Place the tray into the freezer for 15 minutes so that the balls can firm up.
• Remove the tray from the freezer and lightly brush each ball with olive oil.
• Place into the oven and bake for 20 minutes, turning the balls over once at the 10 minute mark.

SPAGHETTI MARINARA WITH CHICKPEA "MEATBALLS"

Steps:

• Make the marinara sauce. Sautee garlic in olive oil. Add all remaining ingredients and simmer for 10 minutes.
• Combine flax seed meal and water in a small bowl. Set aside for 5 minutes.
• Heat 1 tablespoon of olive oil in a skillet. Sautee garlic and onions until translucent. Leave to cool for about 5 minutes.
• Combine chickpeas, sauteed garlic and onions, parsley, basil, oregano, flaxseed mixture, salt, and pepper in a food processor. Pulse until smooth.
• Mix chickpea puree with almond meal and flour.
• Form "meatballs" approximately 30 grams each.
• Heat 2 tablespoons olive oil in a skillet and brown the "meatballs" over medium heat, turning constantly. About 5 minutes. Drain on paper towels.
• Serve over spaghetti with marinara sauce.

SPAGHETTI WITH MARINARA SAUCE

Steps:

• In a large saucepan combine crushed tomatoes, diced tomatoes, tomato sauce, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, and ground black pepper. Add capers and crushed red pepper if desired. Cover. Bring to a boil.
• Lower heat and simmer, with cover, for 45 to 60 minutes.
• As simmering time nears, in a large pot with boiling salted water cook spaghetti until al dente.
• Toss spaghetti with cooked sauce. Serve warm.