bohemianwanderer – This chickpea albóndigas recipe starts with a flavorful saffron-infused vegetable broth that forms the perfect base. Begin by heating 1 tablespoon of olive oil in a medium saucepan over medium-low heat. Add 1 small chopped onion, 2 chopped celery sticks, and 2 crushed garlic cloves. Sauté gently, stirring occasionally, for about five minutes, until softened. Next, add 6 chopped large vine tomatoes and 1.2 liters of good-quality vegetable stock. Season with salt and black pepper, then bring the mixture to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld together.
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After this, crumble in a pinch of saffron threads and continue simmering for an additional 10 minutes. Once the broth has cooked, fine strain it, pressing down on the solids to extract every drop of flavor. Return the strained broth to the pan and discard the solids. Your aromatic saffron broth is now ready to serve as a rich and flavorful base for the albóndigas.
Preparing and Cooking the Albóndigas
While the broth simmers, prepare the chickpea albóndigas. Start by draining a 570g jar of chickpeas and mashing them in a large bowl using a fork. You want the chickpeas to be well combined, with a few whole pieces left for texture. To the mashed chickpeas, add 1 crushed garlic clove, 1 coarsely grated large parsnip (about 200g), and 1 grated small apple. Stir in 1 teaspoon of ground cumin, a pinch of chili flakes, 50g of fresh white breadcrumbs, and 1 large egg. Season with salt and black pepper, then mix in a handful of finely chopped flat-leaf parsley. Ensure everything is well combined.
Next, heat a thin layer of olive oil in a nonstick frying pan. Scoop spoonfuls of the chickpea mixture and shape them into small balls, slightly larger than a walnut. Fry the albóndigas in batches, turning regularly to ensure they cook evenly. This should take about 3-4 minutes until golden brown on all sides. Be gentle when turning them, as the albóndigas are delicate and may break apart if handled roughly.
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To serve, divide the fried albóndigas into warmed shallow bowls. Heat the saffron broth to a simmer, then ladle it over the albóndigas. Drizzle a little extra-virgin olive oil over the top for added richness. Finish with a twist of black pepper and serve immediately. This dish is perfect for a cozy, comforting meal that combines the richness of saffron with the hearty goodness of chickpeas.
