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Vegan 'meatballs' with chickpeas
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Preparation time: 10 minutes
Cooking time: 35 minutes
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp ras el hanout spice mix
400g can chopped tomatoes
400g can chickpeas, drained
80g dried apricots, roughly chopped
500ml fresh Cooks’ Ingredients Vegetable Stock, heated
240g pack Linda McCartney’s Vegetarian Meatballs
200g wholewheat couscous
1⁄2 x 28g pack coriander, roughly chopped
15 mint leaves, shredded
4 tbsp dairy-free yogurt alternative
1 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.
2 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.
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:
low in saturated fat/source of fibre/2 of your 5 a day/vegan