When it comes to comfort dishes – that actually leave you feeling awesome – this Donna Hay recipe ticks all the boxes.
If your high-rotation dinners have left you feeling uninspired, this delectable vegetarian dish will warm things right up.
400g can chickpeas (garbanzos), drained and rinsed
1 clove garlic, crushed
1/2 cup basil leaves, finely chopped, plus extra to serve
150g silverbeet (Swiss chard), stems removed, leaves finely shredded
1 cup cooked white quinoa+
1/2 cup (50g) LSA++
2 tablespoons wholemeal (whole-wheat) flour
1/2 cup (120g) fresh firm ricotta
Finely grated parmesan, to serve
2 tablespoons extra virgin olive oil, plus extra to serve
1 brown onion, finely chopped
2 cloves garlic, crushed
3 cups (750ml) tomato puree (passata)
1 1/2 cups (375ml) water
Place the chickpeas in a food processor and process until smooth. Transfer to a large bowl. Add the garlic, basil, silverbeet, quinoa, LSA, flour and egg. Stir well to combine. Add the ricotta and gently stir through. Roll 2 tablespoons of the mixture into a ball and set aside. Repeat with the remaining mixture.
To make the tomato sauce, heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until softened. Add the tomato puree and water, cover with a lid and bring to the boil. Add the quinoa balls, cover with the lid and cook for 10 minutes, turning halfway. Top with parmesan and extra basil leaves and drizzle with extra oil to serve. Serves 4.
+ 1/3 cup (100g) uncooked quinoa makes 1 cup cooked quinoa.
++ LSA is a mixture of ground linseeds, sunflower seeds and almonds. Find it in the health food aisle of the supermarket.
This is from the fifth issue of Donna Hay Fresh + Light magazine, on sale now. For more Fresh + Light recipes, head to www.donnahay.com.
August 22, 20163:03pm