Summary

Ingredients

• 5 tablespoon olive oil
• 2 small shallots
• 2 cloves garlic
• 120 g quinoa
• 1 small Can / n chickpeas
• 350 ml vegetable stock
• 1 egg (s)
• 6 tablespoon breadcrumbs
• 1 handful parmesan, freshly grated
• 1 small Can (s) tomato (s), lumpy
• 1 handful cocktail tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon sugar, brown
• basil
• Chilli flakes
• parsley
• salt and pepper

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Instructions

1. Rinse the quinoa thoroughly under running water. Bring the vegetable stock to the boil, add the quinoa and simmer for about 15 minutes.
2. Meanwhile, finely chop a shallot and a clove of garlic and sauté in 2 tablespoons of olive oil. When the shallot and garlic are translucent, add the brown sugar and let it caramelize slightly. Then briefly toast the tomato paste and add the canned tomatoes, stir well. The sauce can now easily boil down and reduce until the balls are ready, stirring again and again in between.
3. Drain the quinoa after the cooking time and place in a mixing bowl. Rinse the chickpeas as well and grind them very finely with the hand blender or in a blender, then add to the quinoa. Now the remaining shallot and clove of garlic are also finely chopped and added together with the egg, breadcrumbs and parmesan. Knead everything into a smooth mass with your hands. Season with plenty of salt, pepper and freshly chopped parsley. About 20 small balls should be formed from the finished dough. This works best with damp hands.
4. Fry the balls in the remaining olive oil until golden brown on all sides.
5. Meanwhile, quarter the cocktail tomatoes and add to the tomato sauce. This can now be seasoned to taste with salt, pepper, basil and chilli.
6. Finally, arrange the quinoa and chickpea balls on the tomato sauce!
7. Noodles are perfect as a side dish!