Albondigas de Garbanzos

Albondigas de Garbanzos are delicious vegan chickpea meatballs that are packed with flavor and perfect for a cozy dinner. Served with a rich tomato sauce, they offer a satisfying and nutritious twist on a classic Spanish dish.

Ingredients

• Canned chickpeas - 400 grams, drained and rinsed
• Breadcrumbs - 60 grams
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 2 tablespoons (for frying)
• Canned crushed tomatoes - 400 grams
• Vegetable broth - 150 ml
• Bay leaf - 1
• Sugar - 1 teaspoon

Steps

1. In a large mixing bowl, mash the drained chickpeas with a fork or potato masher until mostly smooth, leaving some texture.
2. Add the breadcrumbs, minced garlic, chopped onion, parsley, cumin, paprika, salt, and black pepper to the mashed chickpeas. Mix until well combined.
3. Form the mixture into small balls, about the size of a golf ball, and set aside.
4. Heat the olive oil in a large skillet over medium heat. Once hot, add the chickpea balls and cook for about 5-7 minutes, turning occasionally until they are golden brown on all sides.
5. In a separate saucepan, combine the crushed tomatoes, vegetable broth, bay leaf, and sugar. Bring to a simmer over medium heat and let cook for about 10 minutes.
6. Once the sauce has thickened slightly, remove the bay leaf and carefully add the chickpea balls to the sauce. Cover and let simmer for another 10 minutes to absorb the flavors.
7. Serve the Albondigas de Garbanzos hot, garnished with additional parsley if desired.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• High in plant-based protein from chickpeas, supporting muscle health.
• Rich in fiber, promoting digestive health and satiety.

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