We hope you remember our last week’s recipe for millet and chickpea balls. We’re going to use the recipe again but this time, combined with Italian flavors. Spaghetti with chickpea and millet balls. Classic, filled with tomato and easy to make. It makes you forget about your hunger for a long time. Loved by adults and kids:)
Ingredients (serves 2):
1 clove of garlic
1 clove of garlic
1 onion
1/2 red bell pepper
1/2 tsp chili pepper
1 tsp dried oregano
1 tsp Herbes de Provence
1.5 cup tomato puree
1 carrot
1 tsp sugar
salt
2 tbsp olive oil/ vegetable oil
spaghetti pasta
1/2 tsp chili pepper
1 tsp dried oregano
1 tsp Herbes de Provence
1.5 cup tomato puree
1 carrot
1 tsp sugar
salt
2 tbsp olive oil/ vegetable oil
spaghetti pasta
Instructions:
Peel and cut the carrot into cubes. Chop the onion and garlic finely. Cut the bell pepper into cubes. Heat the olive oil on a frying pan and add garlic and carrot. Fry for a few minutes, while tossing. Then add the pepper and onion. Fry for about 2-3 minutes, stirring occasionally. Add tomato puree. Add sugar, spices and season with some salt. Cover and cook over low heat for about 3-4 minutes.
Prepare the millet and chickpea balls - see the recipe MILLET AND CHICKPEA BALLS. In a pot, bring the water to boil and cook pasta. Drain pasta and put it to the sauce. Mix well.
Serve spaghetti on plates adding 2-3 millet and chickpea balls on top (per one person). Sprinkle spaghetti with vegan parmesan (ground cashew nuts, almond flakes, yeast flakes, dried garlic). Enjoy!
