his is rather like eating a good nut roast in a rich tomato sauce. I serve these with cubed rosemary potatoes in winter, or brown rice and a rocket/arugula salad in the warmer months.
Ingredients:
1 tbsp olive oil 1 red onion, finely chopped
2 garlic, cloves, grated
1 tbsp sumac
2 tomatoes
40g/14oz can of chickpeas/garbanzo, drained
5-6 tsp fine bread crumbs
Zest of juice of 1 small lemon
1tsp tahini
a few thyme sprigs, leaves only
1 handful of flatleaf parsley leaves, finely chopped
Sea salt and freshly ground black pepper
FOR THE SAUCE:
1 tbsp olive oil
1 onion, finely chopped
1 red chilli,deseeded finely chopped
2 garlic, finely chopped
A pinch of dried oregano
600g/1lb 5oz jar of passata/sieved tomatoes
A pinch of chilli flakes
TO SERVE:
1 tbsp olive oil 1 red onion, finely chopped
2 garlic, cloves, grated
1 tbsp sumac
2 tomatoes
40g/14oz can of chickpeas/garbanzo, drained
5-6 tsp fine bread crumbs
Zest of juice of 1 small lemon
1tsp tahini
a few thyme sprigs, leaves only
1 handful of flatleaf parsley leaves, finely chopped
Sea salt and freshly ground black pepper
FOR THE SAUCE:
1 tbsp olive oil
1 onion, finely chopped
1 red chilli,deseeded finely chopped
2 garlic, finely chopped
A pinch of dried oregano
600g/1lb 5oz jar of passata/sieved tomatoes
A pinch of chilli flakes
TO SERVE:
Roasted rosemary potatoes, brown rice or a rocket/arugula salad
METHOD:
1.To make the balls, heat the oil in a frying pan, add the red onion and cook for 1-2 minuets. Add the garlic and sumac and cook until translucent, around 2 minuets. Set aside.
2.To skin the tomatoes, cut a cross on the base of each one and place in a bowl. Pour boiling water over and leave for 30 seconds, then plunge into cold water and peel away the skin.
3. Put the pine nut,chickpeas/garbanzo and breadcrumbs in a food processor and pulse until chopped. Add the tomatoes, lemon zest and juice, tahini, thyme leaves and parsley and pulse again until combined but retaining some texture. Add the cooked onion, season to taste and pulse again.
4. With wet hands, roll into 20 balls. Line a baking sheet with parchment paper, arrange the balls on the sheet and put in the refrigerator to chill while you make the sauce.
5.Preheat the oven to 200°c/400°f/gas 6.
6.To make the sauce, heat the oil in a deep frying pan. Add the onion, season and cook for 2-3 minuets until soft. Stir in the garlic, chilli and oregano and cook for a minute more. Pour in the passata/sieved tomatoes, fill the jar with water and add to the pan. Bring to the boil, then reduce to a simmer, stir in the chilli flakes and cook for 20minutes more, topping up with hot water if it starts to thicken too much.
7. Meanwhile, put the balls in a roasting pan and roast for 25 minuets, or until golden.
8. To serve, add to the balls to the sauce and take straight to the table so everyone can help themselves. Serve with cubed roast rosemary potatoes, brown rice or a lightly dressed salad/arugula leaves.
Roasted rosemary potatoes, brown rice or a rocket/arugula salad
METHOD:
1.To make the balls, heat the oil in a frying pan, add the red onion and cook for 1-2 minuets. Add the garlic and sumac and cook until translucent, around 2 minuets. Set aside.
2.To skin the tomatoes, cut a cross on the base of each one and place in a bowl. Pour boiling water over and leave for 30 seconds, then plunge into cold water and peel away the skin.
3. Put the pine nut,chickpeas/garbanzo and breadcrumbs in a food processor and pulse until chopped. Add the tomatoes, lemon zest and juice, tahini, thyme leaves and parsley and pulse again until combined but retaining some texture. Add the cooked onion, season to taste and pulse again.
4. With wet hands, roll into 20 balls. Line a baking sheet with parchment paper, arrange the balls on the sheet and put in the refrigerator to chill while you make the sauce.
5.Preheat the oven to 200°c/400°f/gas 6.
6.To make the sauce, heat the oil in a deep frying pan. Add the onion, season and cook for 2-3 minuets until soft. Stir in the garlic, chilli and oregano and cook for a minute more. Pour in the passata/sieved tomatoes, fill the jar with water and add to the pan. Bring to the boil, then reduce to a simmer, stir in the chilli flakes and cook for 20minutes more, topping up with hot water if it starts to thicken too much.
7. Meanwhile, put the balls in a roasting pan and roast for 25 minuets, or until golden.
8. To serve, add to the balls to the sauce and take straight to the table so everyone can help themselves. Serve with cubed roast rosemary potatoes, brown rice or a lightly dressed salad/arugula leaves.
Due to allergies I exclude pine nuts.
Author HEATHER WHINNEY
VIRTUALLY VEGAN.
Dairy Free Vegan Queen 
Looks tasty 🙂
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