Chickpea and quinoa meatballs in tomato sauce with mashed potatoes

Ingredients

For 1 serving

• Cooked chickpeas130 g
• Quinoa25 g
• Potatoes150 g
• Tomato passata150 g
• Chickpea flour10 g
• Parsley5 g
• Garlic1 clove
• Soy milk50 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: soy,

Method

1. Peel the potatoes, cut them into even pieces, put them in a pan of cold salted water and cook for 20 minutes from the boil, until a fork slides in easily.
2. Meanwhile rinse the quinoa and cook it in a small pan of boiling salted water for 15 minutes, until tender; drain well.
3. Roughly blend the quinoa with the rinsed cooked chickpeas, peeled garlic, parsley, chickpea flour, salt and pepper until the mixture holds together; with damp hands shape walnut-sized balls.
4. Heat half the oil in a non-stick frying pan over a medium heat and brown the balls for 5–6 minutes, turning gently, until golden all over.
5. Add the passata with a pinch of salt and simmer for 10 minutes over a low heat, covered, until the sauce thickens.
6. Drain the potatoes and mash them while hot with a potato ricer; beat in the warmed soya drink, the remaining oil and salt until creamy, and serve with the balls.