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.