These quinoa and chickpea meatballs will enchant you for their high fiber content and high mineral content, undoubtedly an excellent option to replace the meat, accompanied by a tomato sauce, which will fascinate you.
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Ingredients6 portions
Preparation
In a food processor add the cooked garbanzo and garlic, mash until a puree, season with salt and pepper. Reservation.
In a bowl mix the chickpea puree, with the red pepper quinoa, add little bread crumbs, soy sauce, cilantro. Mix until a uniform and malleable mass is obtained. Refrigerate for 30 min and form the meatballs, reserve.
For the sauce, blend the tomato, garlic, onion, carrot and vegetable broth.
In a pan over medium heat add the 2 tablespoons of oil and add the sauce, cook for 10 minutes and season with salt and pepper.
Add the meatballs to the sauce, cook for 3 more minutes.
Serve with brown rice.
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