This vegetarian ‘meatball’ cacciatore dish made from tempeh and chickpeas is from our Meal Prep Vegetarian cookbook which means it comes with 4 variations on how to serve it including chickpea ‘meatball’ cacciatore, a chickpea ‘meatball’ sub, chickpea cacciatore bowl with pumpkin voodles and a chickpea cacciatore pasta bake. Make one meal and eat all week.
1.Heat 2 tbsp of the oil in a frying pan over medium heat. Cook onion, stirring, for 4 minutes until soft. Process onion + tempeh + chickpeas + basil + parmesan + egg until mixture comes together.
2.Shape tbsp of mixture into balls. Place on a large tray and drizzle with remaining oil. Cook under a medium grill (broiler) for 10 minutes or until golden.
3.Meanwhile, heat oil in a large saucepan over high heat. Cook mushrooms, stirring, for 4 minutes. Add garlic; cook for 30 seconds. Add olives + tomatoes + 1 cup (250ml) water; simmer over low heat for 20 minutes until thickened.
4.Divide chickpea ‘meatballs’ into 4 portions. Divide cacciatore sauce into 4 portions. Refrigerate for up to 4 days.
Chickpea ‘meatball’ cacciatore
5.Combine 1 portion chickpea ‘meatballs’ + 1 portion cacciatore sauce and reheat. Combine chickpea ‘meatball’ mixture with half the hot cooked pasta. Serve topped with parmesan + basil.
Chickpea ‘meatball’ sub
6.Combine 1 portion chickpea ‘meatballs’ + 1 portion cacciatore sauce and reheat. Rub ½ cup (15g) kale leaves with oil. Split bread roll lengthways from the top without cutting all the way through. Fill roll with kale + chickpea ‘meatball’ mixture. Top with ½ cup (50g) grated mozzarella; cook under the grill (broiler) until mozzarella is golden and melted.
Chickpea cacciatore pasta bake
7.Preheat oven to 200°C. Combine remaining hot cooked pasta + 1 portion chickpea ‘meatballs’ + 1 portion cacciatore sauce in a shallow 2-cup (500ml) ovenproof dish; scatter with ½ cup grated mozzarella. Bake for 5 minutes or until mozarella is golden and melted. Serve topped with basil.
Chickpea cacciatore bowl with pumpkin voodles
8.Microwave pumpkin spaghetti + 1½ cups (45g) kale on HIGH (100%) for 3 minutes. Combine 1 portion chickpea ‘meatballs’ + 1 portion cacciatore sauce and reheat. Serve with pumpkin spaghetti + kale.