These Chickpea Meatballs in Tomato Sauce can be addictive. They´re packed with flavors, made with basic pantry staples and all done in a little over 30 minutes. Serve them next to some roasted potatoes, a garden salad and a bottle of Spanish red wine for the ultimate meal.

Serves 4

spainonafork.com

INGREDIENTS
For the Chickpea Meatballs:
1 can chickpeas 15.5 oz
1/3 cup bread crumbs
1 egg
1 small onion finey chopped
1 clove garlic
1 carrot
1/2 tsp ground cumin
2 tbsp chopped fresh parsley
pinch sea salt
dash black pepper

For the Tomato Sauce:
3 cloves garlic finely chopped
1 tsp sweet smoked Spanish paprika
1 can tomato sauce 14.5 oz
pinch sea salt
dash black pepper

Extras:
1/4 cup extra virgin olive oil
handful chopped fresh parsley

INSTRUCTIONS
Drain the canned chickpeas into a colander and rinse under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or a large fork, mash down on the chickpeas until well mashed

Once the chickpeas are mashed, add in the bread crumbs, crack in the egg and add in the chopped onion, then finely grate the garlic over the ingredients, finely grate the carrot (peeled), add in the cumin, parsley and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture to end up with a paste-like texture

To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, this is to ensure the ingredients and well binded together, the form it into a shape of a golf ball

Heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chickpea meatballs, all in a single layer, fry for 8 to 10 minutes or until golden fried all around, then remove from the pan and set aside

Using the same pan with the same heat, add in 3 cloves of garlic that have been finely chopped, mix continuously, after 15 seconds add in a generous tsp of sweet smoked Spanish paprika, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then simmer without mixing

Once the tomato sauce has slightly thickened, about 3 minutes, add the chickpea meatballs back into the pan, give each one a gentle flip so they´re fully coated in the sauce, simmer for 3 to 4 minutes

Transfer into serving dishes and sprinkle with chopped fresh parsley

Introducing Pistachio-Pesto Hummus, a delectable fusion of flavors that will elevate your taste buds to new heights.

Serves 8

surlatable.com

INGREDIENTS
1 (15-ounce) can chickpeas, drained and rinsed
1 cup packed fresh basil leaves
1 cup unsalted roasted pistachios
Juice of 1-2 large lemons (roughly 1/3 cup)
½ cup tahini
4 cloves garlic, roughly chopped
¼ cup finely grated Parmigiano-Reggiano
⅓ cup olive oil
Salt and freshly ground pepper
Olive oil, paprika, chopped pistachio and finely chopped parsley, for topping

INSTRUCTIONS
Add chickpeas to a medium saucepan and pour over enough water to cover. Bring to a boil over high heat. Reduce to medium and allow to cook about 20 minutes. Drain, reserving cooking water, and run over cool water to stop the cooking process.

In the bowl of a food processor or high-powered blender, add cooked chickpeas, basil, pistachio, lemon juice, tahini, garlic and parmigiano. Blend on medium speed about 30 seconds to combine. Add 3 tablespoons of chickpea cooking water, olive oil and a pinch of salt and pepper. Blend again, about 2 minutes longer until smooth and creamy. Scrape down the sides of the bowl as you go. If it’s too thick, add a few extra tablespoons of chickpea cooking water. Taste and adjust with lemon juice, salt and pepper if needed.

Scoop hummus into a deep serving bowl. Use a large spoon to create “swoops” or waves, that will act as crevices for toppings. Drizzle with a little olive oil and top with paprika, chopped pistachios and parsley. Serve with warm pita for dipping.

White Beans Puttanesca – Puttanesca is usually a pasta sauce, but here the addition of beans to the spicy blend of tomatoes, basil, and olives turns it into a versatile, satisfying side dish.

Serves 4

epicurious.com

INGREDIENTS
2 anchovy fillets, finely chopped
3 garlic cloves, minced
1/4 to 1/2 teaspoon hot red-pepper flakes
3 tablespoons extra-virgin olive oil
2 plum tomatoes, coarsely chopped
1/3 cup pitted Kalamata olives, coarsely chopped
1 tablespoon drained capers, chopped
1 (19-ounce) can cannellini beans, rinsed and drained
1/4 cup chopped basil

INSTRUCTIONS
Cook anchovies, garlic, and red-pepper flakes in oil in a medium skillet over medium heat, stirring, until anchovies dissolve, about 1 minute.

Stir in tomatoes with olives and capers and cook until they begin to soften, about 2 minutes.

Stir in beans and simmer 3 minutes. Add basil.

Known as fùgassa co formaggio to the Ligurians, focaccia di Recco tastes like bliss. This is a combo of 2 recipes. La Cucina does not include prosciutto.

Serves 4

lacucinaitaliana.com

INGREDIENTS
1 cup all-purpose flour
1 teaspoon salt
1/4 cup extra-virgin olive oil water
8oz – 1 pound taleggio, cubed
1/3 pound Prosciutto Cotto, thinly sliced

INSTRUCTIONS
Make the dough: Place the flour and salt in a food processor. With the motor running, add 2 tablespoons olive oil and 5oz water to create a soft dough. Process 45 seconds. Turn out onto a lightly oiled bowl, shape into a ball, cover, and let rest 40 minutes.

Preheat the oven to 520-550. Oil a 14-inch baking sheet with low sides (or cover a round baking sheet with baking parchment). Roll out half of the dough into a circle about 16 inches in diameter. Line the pan with it, then top with the cheese and prosciutto. Roll the second piece of dough and top the focaccia with it. Trim excess dough, tear four small holes in the top to allow excess air to escape, and brush with olive oil. Bake until lightly golden but not crisp (around 12 minutes). Serve hot or warm in wedges.

There are as many variations of empanadas as there are cooks in Argentina. This version was developed by BA Test Kitchen Manager Gaby Melian, who is from Buenos Aires and was taught as a little girl by family members how to make them. After years of perfecting her method, she prefers the empanadas baked, not fried, and the addition of green olives and raisins in the filling is essential.

Makes about 36

bonappetit.com

INGREDIENTS
3 Tbsp. extra-virgin olive oil, divided
2 lb. ground beef (20% fat)
2 medium onions, chopped
2 small red bell peppers, seeded, chopped
Kosher salt, freshly ground pepper
3 Tbsp. ground cumin
2 Tbsp. sweet paprika
1 Tbsp. dried oregano
¼ tsp. cayenne pepper
1½ cups low-sodium chicken stock or broth
2 tsp. sugar
½ cup raisins
3 packages (12 each) Puff Pastry Dough for Turnovers/Empanadas (preferably Goya)
½ cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise

INSTRUCTIONS
Heat 2 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.

Reduce heat to medium and cook onion, bell peppers, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pot. Stir in sugar, 4 tsp. salt, and ¼ tsp. black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.

Preheat oven to 375°. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round. Top with 2 olive halves. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1″ apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).

Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.

Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.