Chickpea and butternut squash cheatballs

Okay, it's time to post some recipes for a change. Sorry about the posting break during my holiday, but I wanted a small break from blogging, just to be back with some new enthusiasm. So first of all I want to share a recipe with you that I cooked for my family at Easter. I made these vegan chickpea and butternut squash cheatballs for our vegetarian Easter meal and they seemed to disappear quite quickly, the balls not the family... I oven baked the balls, so they were quite effortless to make and also low on fat. I think that I got about 10 fairly chunky balls out of these ingredients.

Here's the recipe.

Ingredients

1 medium butternut squash

1 can chickpeas

1 onion

1 cloveless garlic or 2 regular garlic cloves

Vegetable oil

Bunch of fresh coriander

Salt

Ground black pepper

Method

Peel the butternut squash and cut it into coarse chucks. Cook them in water until done.

Chop the onion and garlic finely and start cooking them in oil. Once they are soft, add the chickpeas to the pan.

Once the squash has been cooked, add it also to the chickpeas, take them off heat, season and mash. I liked leaving some of the chickpeas as whole, but you can also make a fully smooth batter, if you prefer.

Shape balls from the batter and cook them in the oven at 200 C for about 30 minutes or until the surface is slightly browned and firm.

Enjoy the cheatballs for example with potato mash, mushroom sauce and a selection of salads like we did.

Your VegHog