CONTENTS:
FOR CHICKPEA MEATBALLS:
2 cans (15 oz each) chickpeas, drained and rinsed
1 cup breadcrumbs (gluten-free if necessary)
1/4 cup nutritional yeast
1/4 cup fresh parsley, chopped
1/2 red onion, finely chopped
3 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon soy sauce or tamari
1 teaspoon dried thyme
1 teaspoon dried basil
Pepper and salt to taste
2 tablespoons of olive oil (for cooking)
FOR TOMATO SAUCE:
1 can (28 oz) crushed tomatoes
2 cloves of garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
Pepper and salt to taste
