Moroccan Chickpea 'Meatballs'
View original ↗
Making Thyme for Health · by Sarah Rotavera★ 5.0 (1)

Moroccan Chickpea 'Meatballs'

NUTRITION · PER SERVING60M COOK
CAL 31%·PRO 44%
CARBS 112G71% OF CAL
17G FIBER0G ADDED0G INTRINSIC82G OTHER14G TOTAL SUGAR
FAT 11G16% OF CAL
1G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Plant-based chickpea meatballs baked with warm Moroccan spices like cumin, coriander, and cinnamon in a tomato sauce. Served over couscous for a hearty, flavorful meal.

mainmoroccanbeansdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 15-ounce can garbanzo beans (drained and rinsed)
  • ½ cup rolled oats
  • ½ red onion (roughly chopped)
  • 2 large carrots (peeled and rough chopped)
  • 3 garlic cloves
  • ½ inch fresh ginger (peeled and roughly chopped)
  • handful fresh parlsey
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon fine sea salt
  • pinch of ground cinnamon
  • 2 cups cooked couscous for serving
  • 2 tablespoons extra virgin olive oil
  • ½ red onion (finely chopped)
  • 3 garlic cloves (minced)
  • 15 ounces crushed tomatoes
  • 2 tablespoons tomato paste
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
PREP
30M
SODIUM
711MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.