Chickpea meatballs in tomato sauce

Ingredients

400 gr of chickpeas
500 ml of tomato sauce
1 clove of garlic
1 small onion
2 eggs
80 g of milk
40 g of gluten-free stale bread
gluten-free breadcrumbs
extra virgin olive oil
parsley
salt
pepper

Preparation

Soak the chickpeas for 10 hours in cold water, rinse them and place them in a pan with 4 litres of water. Bring to the boil and cook over a low heat for 70 minutes, adding a bay leaf to make them more digestible. Once cooked, season with salt, drain the chickpeas and blend them. Soak the stale bread in milk and add it to the chickpea paste with the eggs, a pinch of salt, freshly ground pepper and chopped parsley. Mix very well to obtain a homogeneous mixture. If needed, add some breadcrumbs to thicken the mixture and make meatballs of 4-5 cm in diameter. Cover the meatballs with the breadcrumbs and set aside. In a pan pour two tablespoons of oil, fry the chopped onion and the peeled clove of garlic, then add the meatballs and brown them for a few minutes on all sides. Add the tomato sauce, season with salt and cook for approximately 15 minutes.