Quick chicken meatballs with crispy chickpeas

This heart-healthy chicken dinner has a whopping 7 serves of veg!

Serves: 2

Time to make: 30 mins

Ingredients

400g can no-added-salt chickpeagarbanzoXsgarbanzosX, drained
2 carrots, cut in chunks
1 large red capsicum, deseeded, cut in chunks
150g cherry tomatoes
2 extra lean chicken sausages (choose lower-salt versions)
¼ cup reduced-fat Greek yoghurt
½ teaspoon smoked paprika
¼ teaspoon ground cumin
chilli sauce to serve (chipotle is great here)
fresh basil or thyme to garnish (optional)

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Preheat oven to 200C. Place chickpeas, carrots, capsicum and tomatoes in a large baking dish. Spray with oil and season. Roast for 25 minutes until vegies are tender and chickpeas are crunchy.

2 While vegetables roast, squeeze chicken sausages from skins and divide into bite-sized chunks (you can roll into balls if you like). Spray a medium pan with oil and set over medium heat. Cook chicken meatballs until cooked through.

3 Combine paprika and cumin with yoghurt and spread over 2 plates. Top the yoghurt mixture with sausage meatballs and roasted vegetables. Garnish with fresh herbs, chilli sauce and freshly-ground black pepper.

Nutrition Info (per serve)

Calories 437 cal

Kilojoules 1827 kJ

Protein 31.5 g

Total fat 13.1 g

Saturated fat 13.1 g

Carbohydrates 38.8 g

Sugar 19.3 g

Dietary fibre 18.5 g

Sodium 618 mg

Calcium 206 mg

Iron 5.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.