Soutzoukakia with chickpeas
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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

Ingredients

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

Method

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    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.

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    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.

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    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.

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    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.

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    Good luck.

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