Vegan 'meatballs' with chickpeas

Name: Vegan 'meatballs' with chickpeas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 2 tsp ras el hanout; 400 g can chopped tomatoes; 400 g can chickpeas, drained; 80 g dried apricots, roughly chopped; 500 ml fresh Cooks’ Ingredients Vegetable Stock, heated; 240 g Linda McCartney’s Vegetarian Meatballs; 200 g wholewheat couscous; 28 g pack coriander, roughly chopped; 15 mint leaves, shredded; 4 tbsp dairy-free yogurt alternative

A perfectly suited dish for all-year round. A blend of light and rich flavours makes this an ideal recipe for a quick, easy, and delicious dinner.

4.5 out of 5 stars(3) Rate this recipe

Vegan

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp ras el hanout
400g can chopped tomatoes
400g can chickpeas, drained
80g dried apricots, roughly chopped
500ml fresh Cooks’ Ingredients Vegetable Stock, heated
240g Linda McCartney’s Vegetarian Meatballs
200g wholewheat couscous
½ x 28g pack coriander, roughly chopped
15 mint leaves, shredded
4 tbsp dairy-free yogurt alternative

Preheat the oven to 180 ̊C, gas mark 4. Heat the oil in a large flameproof casserole dish over a medium-high heat. Fry the onion and garlic for 5 minutes, then stir in the ras el hanout and fry for 2 more minutes. Add the tomatoes, chickpeas, apricots and 250ml hot vegetable stock; bring up to a simmer and cook for 3-4 minutes. Stir in the vegetarian meatballs, then put the dish in the oven for 20 minutes.
Meanwhile, prepare the couscous. Put in a bowl and add the remaining 250ml hot vegetable stock; cover with a plate and set aside for 15 minutes. Serve the couscous with the vegetarian meatballs, herbs and a spoonful of yogurt alternative.

Cook’s tip

Ras el hanout is a north African spice mix including ginger, allspice, cumin and coriander. If you prefer, you could use a mild curry powder instead.

And to drink...

L’Arène des Anges Costières de Nîmes, France, is a smooth and full-bodied red wine, bursting with spicy black fruit. It’s vegan too, so the perfect match for this dish.

Typical values per serving when made using specific products in recipe

Energy	2,035kJ/ 484kcals
Fat	11g
Saturated Fat	1.5g
Carbohydrates	66g
Sugars	19g
Fibre	13g
Protein	23g
Salt	1g

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Vegan 'meatballs' with chickpeas

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Vegan 'meatballs' with chickpeas

Ingredients

Method

Cook’s tip

And to drink...

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Overall rating (4.5/5)