Vegan 'meatballs' with chickpeas
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.
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook35 mins
- Total time45 mins
Ingredients
- 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
Method
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.
Nutritional
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 |