Oat and Chickpea Balls in Tomato and Basil Sauce

I make oat and chickpea balls quite frequently. I used to follow a recipe but now I just make it up based on what ingredients I have in and how I would like it to taste.

I started out by putting about 50g of oats, a tin of drained chickpeas, a splash of oil and water and a few seasonings into a food processor. I blitzed this until it all came together to form a dough. I then made this into small balls and gently fried them in a little oil. I moved them about in the pan until they were golden all over.

To make the sauce I mixed passata and a small amount of water together and added garlic puree and basil and seasoned. I brought this to the boil and simmered for a few minutes before pouring into the pan with the dumplings.

I decided to serve this with spaghetti, courgette ribbons and peas.

This was a lovely simple dinner and very enjoyable to eat. This is also a vegan meal, so great for those following vegan and vegetarian diets.

Katie

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