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.
- 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.
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