Name: Chickpea ‘meatball’ cacciatore
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: ¼ cup (60ml) extra virgin olive oil; 1 medium onion (150g), chopped; 300 grams tempeh; 400 grams can chickpeas, drained, rinsed; 2 tablespoons basil leaves, chopped; ¼ cup (20g) grated vegetarian parmesan-style cheese; 1 egg; Cacciatore sauce; 1 tablespoon extra virgin olive oil; 400 grams button mushrooms, sliced; 2 cloves garlic, crushed; ½ cup (75g) pitted sicilian olives; 2 x 400g cans diced tomatoes with italian herbs; Meal prep ingredients; 150 grams wholemeal penne, cooked, drained; ¼ cup (20g) grated vegetarian parmesan-style cheese; basil leaves, to serve; 2 cups (60g) shredded curly kale; 1 teaspoon extra virgin olive oil; 1 long bread roll; 1` cup (100g) grated mozzarella; 200 grams butternut pumpkin spaghetti

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.

Looking for more vegetarian dinners?

Chickpea ‘meatball’ cacciatore

Chickpea ‘meatball’ sub

Chickpea cacciatore bowl with pumpkin voodles

Chickpea cacciatore pasta bake

Ingredients

¼ cup (60ml) extra virgin olive oil

1 medium onion (150g), chopped

300 grams tempeh

400 grams can chickpeas, drained, rinsed

2 tablespoons basil leaves, chopped

¼ cup (20g) grated vegetarian parmesan-style cheese

1 egg

Cacciatore sauce

1 tablespoon extra virgin olive oil

400 grams button mushrooms, sliced

2 cloves garlic, crushed

½ cup (75g) pitted sicilian olives

2 x 400g cans diced tomatoes with italian herbs

Meal prep ingredients

150 grams wholemeal penne, cooked, drained

¼ cup (20g) grated vegetarian parmesan-style cheese

basil leaves, to serve

2 cups (60g) shredded curly kale

1 teaspoon extra virgin olive oil

1 long bread roll

1` cup (100g) grated mozzarella

200 grams butternut pumpkin spaghetti

Method

Chickpea ‘meatballs’

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.

Cacciatore sauce

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.

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