Soutzoukakia with chickpeas

Soutzoukakia with chickpeas

Soutzoukakia are Greek meatballs in tomato sauce. I tried this variation when I had leftover chickpea soup and it was delicious.

Recipe by ΔΑΝΑΗ

Cookpad Greece


4 servings
  1. 1 1/2 cup chickpeas without their skins (either soaked overnight or leftover chickpea soup)
  2. 1 large onion, finely chopped
  3. 2 tbsp cumin
  4. 1 medium-sized egg
  5. 3 tbsp flour
  6. 2 tbsp oil
  7. 3/4 cups finely chopped parsley
  8. salt, pepper
  9. For the sauce
  10. 2-4 tbsp oil
  11. 1 onion finely chopped
  12. 3 cloves garlic, finely chopped
  13. 3 cups tomato, finely chopped
  14. 1/2 cup white wine
  15. 1/2 cup water
  16. 1 tsp cumin
  17. 1 tsp oregano 
  18. 1 tsp sugar
  19. salt, pepper


  1. Strain the chickpeas, blend the onions in a food processor, add the chickpeas and continue blending. Add the cumin, the salt and the pepper. Mix and then add the egg, the flour, the oil and finely the parsley.

  2. Form small soutzoukakia (a kind of oblong shape, not round), coat in flour and place in the freezer for 30' to allow them to get firm.

  3. Sauté the onion in the oil, add the garlic, the tomatoes, the wine and 1 cup water, salt, pepper, sugar, oregano, cumin and allow the sauce to simmer.

  4. Sauté the soutzoukakia in 1 tbsp oil (I just grilled them for a while) and then add them to the sauce and simmer for 45' adding a little water if necessary.

  5. Good luck.

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