Creamy Chickpea Meatballs

GF, DF, V and RSF - serves 4

Ingredients:

• 2 cans of chickpeas rinsed

• 2 tbsp hulled tahini

• 2 tbsp of olive oil

• 1/4 cup fresh coriander

• 1/4 cup fresh basil

• 2 tbsp lemon juice

• Salt and pepper

Sauce:

• 1 red capsicum

• 1 small onion

• 2 garlic cloves

• 1 tbsp olive oil

• 1 cup passata

• 1 can coconut cream 240ml

• 1/2 cup sundried tomatoes

• 1 tbsp lemon juice

• Salt and pepper

• 2 large zucchini

• 1 bunch kale, leaves picked

• 1 small broccoli, florets cut (optional for extra veg)

Method:

1. Pre heat ovent o 180 degrees C. Line a baking tray.

2. Deseed and cut the capsium into quarters. Drizzle with a little olive oil and place in the oven for 20 minutes.

3. Meanwhile, add all ‘meatball’ ingredients into a food processor and blitz.

4. Scoop out mixture with a spoon and roll into balls. Place on a plate, cover and put in fridge.

5. Once your capsicum is done, add to the food processor along with the onion, garlic and 1 tbsp olive oil and blitz to a paste. Set aside.

6. Take your meatballs out of the fridge and drizzle a heated frypan with olive oil.

7. Add your meatballs cooking each side until golden. Once done remove and set aside.

8. Add in the capsicum paste, stir and cok for 3 minutes.

9. Add in the pasatta, coconut cream, sundried tomatoes and lemon juice (also the broccoli if using).

10. Bring to a simmer and let cook for 5 minutes. Season with salt and pepper.

11. Add your meatballs back in along with the kale and cook for a further 5 minutes.

12. While this cooks, zoodle your zucchini and add to the pan.

13. Divide between 4 bowls and enjoy!