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Chickpea Meatballs Simmered in Romesco Tomato Sauce

There's something about the way the crunchy, yet fluffy chickpea meatballs, play with the roasted pepper flavor of the Romesco sauce, that makes this dish one that you want to eat on a weekly basis. You can toss pasta with it, but honestly, they're pretty perfect just the way they are.

Chef Tip: To make these balls vegan, you'll want to sub out the eggs for flax seeds: instead of the 2 eggs, whisk 1 tbsp of ground flax meal with 3 tbsp of water and let stand until it becomes a gel, about 5 minutes. Then add to the food processor as you would the eggs.


  • 1 (15-oz) can chickpeas, drained, rinsed, and dried

  • ½ cup almond meal

  • 2 large eggs (or vegan egg/substitute)

  • ½ bunch of fresh parsley, chopped

  • ¼ cup nutritional yeast

  • Salt

  • Olive oil

  • 1 (14-oz) can of finely chopped tomatoes

  • Haven's Kitchen Red Pepper Romesco

  • ¼ cup chopped fresh parsley



In a food processor, combine chickpeas, almond meal, eggs, parsley, nutritional yeast, and a hefty pinch of salt. Blend until ingredients are cohesive and you are able to form into a meatball shape


Pour a little oil in your hands and form even, golfball-sized balls (about 12-14)


Heat a large skillet over medium heat. Add a glug of oil and once it shimmers, add the chickpea meatballs and cook 6 to 8 minutes, turning to brown all sides, until golden. Remove from the pan and set aside


Add the tomatoes plus a ½ pouch of Romesco sauce and a pinch of salt to the pan and simmer on low heat for about 7 minutes, until the sauce is thickened. Add the balls back into the sauce and cook for another 5 minutes until they're fully cooked through. Top fresh parsley

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