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Quick chicken meatballs with crispy chickpeas

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

  • Time to make: 30 mins
  • Serving: 2 people
Ratings: 5.0
Ingredients

Ingredients

  • 400g can no-added-salt chickpeas, 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)
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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