Vegan chickpea meatballs with tomato and herbs
vegan chickpea meatballs and tomato soup

Vegan chickpea meatballs with tomato and herbs

My latest addition to the table has been this little cheeky number: an easy vegan chickpea meatballs dish in tomato soup and fresh herbs from our garden.

Finally has summer manifested in New Zealand, and we had a couple of wonderful days this week, strolling along the beach and wanting nothing else than salads and fresh fruit. However this weekend has been rainy and windy, and I got back in comfort food zone again! It is a very easy to make dish, and has a touch of Italian flavour in it so I think it will appeal most of you. The texture o  the vegan meatballs has been achieved with a simple final trick: dust them in cornflour before stewing them directly in the sauce. They did not crumble one bit.

Towards the end of the cooking time, I added a cup of tiny elbows pasta, and finished cooking adding freshly ground black pepper and sage.

The vegan chickpea meatballs was a nice touch to our rainy summer day, we sat on the sofa watching a Sopranos episode (which sounded appropriate for the italo american style of this dish! ) and Duncan repeated a few times how much he was enjoying it! Oh and by the way if you have snubbed the Sopranos as I did in the past, that’s a mistake! Make sure you watch it 🙂

From my point of view I was impressed with the texture of the vegan chickpea meatballs, even if they eventually are more similar to a ‘dumpling’ thing, the trick is to use delicious fresh herbs if possible.

Do you know any more italo-american cooking dishes you would like me to veganise? Feel free to let me know!

Here is this little tasty recipe of the vegan chickpea meatballs and tomato soup for you. I hope you enjoy it as much as we did, and look forward to your comments as always.


vegan chickpeas meatballs and tomato soup

vegan chickpeas meatballs and tomato soup

Vegan chickpea meatballs in tomato soup and fresh herbs


  • for the vegan meatballs:
  • 1 can of chickpeas (drain the liquid)
  • 2 cloves of garlic
  • 1 small red onion
  • 1 celery stick
  • handful of fresh basil leaves
  • 4-5 sage leaves
  • 4 tablespoons wholemeal flour
  • 1 tablespoon cornflour
  • for the soup
  • 2 tins of chopped tomatoes
  • 1 small onion
  • salt
  • pepper
  • fresh basil
  • 10 black olives
  • 70 grams small pasta


  1. blend all the vegan meatballs ingredients in a kitchen robot or blender, and mix everything in a bowl , add a little more flour if required.
  2. Form many small balls (approx 2 cm diameter) and dust them in cornflour. I simply dusted my hands with it and rolled them so they coated them evenly.
  3. In the meantime, finely chop a small red onion, fry it in a saucepan with extra virgin olive oil. When nice and gold, add the chopped tomatoes, the herbs and leave on low heat for about 5 minutes.
  4. Add a cup of hot water and then gently the vegan meatballs you prepared previously, so they cook directly into the soup. Cover with a lid and let simmer for about 40 minutes, add water if it gets to thick
  5. If preferred, you can add some kind of small pasta to the soup, just calculate the cooking time and add it directly in it towards the end of the cooking.
  6. Enjoy!

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