Servings:
4
Prep time:
30
Cooking time:
30
INGREDIENTS
- - 250g of drained chickpeas
- - 200g of endive
- - 80g of black olives
- - 80g of crumb
- - 2 carrots
- - 2 leeks
- - 1 clove of garlic
- - ½ teaspoon of grated lemon rind
- - Vegetable broth
- - Oil
- - oregano
- - salt
- - 60 g of seitan
- - Soy sauce
- - Sesame oil
- - Chopped rosemary
- - Chopped almonds
- - tomato
- - Dried marjoram
INSTRUCTIONS
- Trim the leeks, cut them in half lengthwise and slice thinly. Saute them covered over low heat for 25 minutes with 2-3 tablespoons of olive oil and a pinch of salt.
- Stew for 20 minutes 2 carrots, thinly sliced 2-3 tablespoons of olive oil, chop the garlic and a little salt spraying with a little broth to prevent sticking. Mix when warm with a pinch of oregano, lemon zest and broth it takes to get a smooth sauce.
- Chop coarsely the pitted olives and mix with chopped bread crumbs. Add the cooked chickpeas to the leeks and let them cook for 5 minutes. Then whisk together the chickpeas with leeks and olives with bread crumbs so the mixture is hard enough to prepare the meatballs. If it turns out too soft, increase the amount of crumbs; the contrary, if not particularly workable, long with a few tablespoons of cold broth.
- Shape into walnut-sized balls and keep them warm in the oven at 120 ° C. Chop the leaves of endive and distribute them on the bottom of the plates, arrange the balls, sprinkle with carrot sauce and serve with whole olives. Instead of carrots, you can accompany the balls with mashed potatoes or celeriac if you prefer a stronger contrast, or blend with potatoes and spinach.
