Herby Chicken Meatball and Crispy Chickpea Bowl
Satisfying and nutritious, this meal combines herby chicken and ricotta meatballs with spiced sweet potatoes, crispy Parmesan chickpeas, and a herby jalapeño yogurt dressing.
By @amberthenutritionist
Cook time: 60 minutes
Servings: 4
Ingredients
- 1 jar chickpeas drained and dried with a paper towel
- 1 tbsp extra-virgin olive oil
- 2 tsp Italian seasoning
- 25 g Parmesan cheese grated
- 3 pieces sweet potatoes skin on, cut into bite-sized pieces
- 1 tsp cumin seeds
- 0.5 tsp ground cinnamon
- 0.5 tsp Aleppo pepper flakes
- 1 tbsp extra-virgin olive oil
- 500 g chicken mince
- 250 g ricotta
- 1 egg
- 50 g breadcrumbs
- 3 slices spring onions finely sliced
- 1 handful parsley finely chopped
- 1 handful dill finely chopped
- 1 tsp lemon juice
- 1 tbsp extra-virgin olive oil
- 200 g Greek yogurt
- 1 handful basil
- 1 handful dill
- 1 tbsp extra-virgin olive oil
- 1 jalapeño seeds removed
- 1 clove garlic
Instructions
- Preheat the oven to 392°F (200°C). Drain and pat dry the chickpeas with a paper towel. Combine chickpeas, 1 tbsp of extra-virgin olive oil, Italian seasoning, and Parmesan cheese in a bowl. Spread evenly on a baking tray.
- For the sweet potatoes, mix sweet potatoes, cumin seeds, ground cinnamon, Aleppo pepper flakes, and 1 tbsp of extra-virgin olive oil in a bowl. Spread them over a separate baking tray.
- Bake both trays in the preheated oven for 20 minutes until golden and crispy.
- In a large bowl, combine chicken mince, ricotta, egg, breadcrumbs, spring onions, parsley, dill, and lemon juice. Shape into 16 meatballs.
- Heat 1 tbsp of extra-virgin olive oil in a pan and fry the meatballs for 8-10 minutes, turning halfway through until they are evenly browned and cooked through.
- In a food processor, blend Greek yogurt, basil, dill, extra-virgin olive oil, jalapeño, and garlic until smooth.
- Arrange the meatballs, roasted sweet potatoes, and chickpeas in serving bowls. Drizzle with the herby jalapeño yogurt dressing and serve.