Black bean and quinoa balls with spicy tomato sauce

Ingredients

For 1 serving

• Cooked black beans180 g
• Quinoa35 g
• Chickpea flour20 g
• Onion30 g
• Tomato passata150 g
• Chili pepper0.5
• Cumin1 teaspoon
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Method

1. Turn the oven on to 200 °C (conventional) and line a baking tray with baking paper. Rinse the quinoa in a sieve under cold water (this removes its bitterness) and cook it in boiling salted water for 12 minutes, until the grains show their little white tail; drain very well and spread it on a plate to cool.
2. Meanwhile rinse and drain the black beans, pat them dry and mash them with a fork in a bowl; peel and very finely chop the onion and chop the parsley.
3. Add the quinoa, chickpea flour, onion, cumin, parsley and a pinch of salt to the beans and mix with your hands: the mixture should hold together without being sticky (if it is too soft add a little more chickpea flour). Shape 8 balls.
4. Place them on the tray, brush with half the oil and bake at 200 °C for 20 minutes, turning them halfway, until golden and firm to the touch.
5. Meanwhile heat the remaining oil in a small pan with the chilli over low heat for 1 minute, add the tomato passata, season with salt and simmer over low heat for 10 minutes, until the sauce thickens.
6. Serve the hot balls with the spicy tomato sauce.