Main Dishes

Spaghetti Marinara with Chickpea “Meatballs”

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Here is a meat-free, gluten-free, nutrition packed recipe, which you can add to your collection in readiness for National Vegetarian Week, which starts on the 15th May. Chickpeas are a high protein alternative to meat, they contain a whole host of other benefits like Selenium (not found in most fruits and vegetables) which helps to detoxify cancer causing compounds and decreases tumour growth rates. The herbs not only provide flavour but each play a part in improving our health from boosting the

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Ingredients:

375g/13.25oz cooked gluten-free spaghetti

For the “Meatballs”

1 tbsp. flaxseed meal
2.5 tbsp. water
75g/2.75oz white onion, minced
15g/0.5oz garlic minced
225g/8oz cooked chickpeas
10g/0.35oz parsley, chopped
1/4 tsp. dried oregano
1/4 tsp. dried basil
44g/1.5oz almond meal
25g/1oz gluten-free flour
½ tsp. salt
¼ tsp. pepper
3 tbsp. olive oil

For the Marinara Sauce

1 tbsp. olive oil
20g/0.75oz garlic, finely chopped
400g/14oz can crushed tomatoes
1 tsp. red pepper flakes
2 tbsp. balsamic vinegar
1 tsp. maple syrup
1 tsp. dried oregano
1 tsp. salt
½ tsp. pepper
Procedure: 1. Make the marinara sauce. Sautee garlic in olive oil. Add all remaining ingredients and simmer for 10 minutes. 2. Combine flax seed meal and water in a small bowl. Set aside for 5 minutes. 3....
See the full directions on my site
Nutritions

Calories
196

Sodium
1190mg
49% DV

Fat
17g
27% DV

Protein
1g
2% DV

Carbs
9g
3% DV

Fiber
1.0g
3% DV
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