Bread, chickpea, and 60-month Parmigiano Reggiano balls with vegetable couscous

Preparation

1. STEP 1 OF 7

   Soak the stale bread in a little water and squeeze it well.

2. STEP 2 OF 7

   Blend the chickpeas with the bread, grated 60-month Parmigiano, egg, parsley, salt, and pepper until you get a homogeneous and workable mixture.

3. STEP 3 OF 7

   Form walnut-sized balls and place them on a baking sheet lined with parchment paper.

4. STEP 4 OF 7

   Drizzle with a little extra virgin olive oil and bake in a preheated oven at 200°C for about 20 minutes, turning them halfway through, until golden brown.

5. STEP 5 OF 7

   Meanwhile, prepare the couscous: bring the vegetable broth to a boil, turn off the heat, and pour in the couscous, cover and let it swell for 5 minutes.

6. STEP 6 OF 7

   Fluff the couscous with a fork and add diced carrots, zucchini, and bell peppers (previously sautéed in a pan with a little oil and salt), finally add chopped parsley.

7. STEP 7 OF 7

   Serve the hot balls on a bed of vegetable couscous, finishing with a drizzle of oil and fresh parsley.

General Information

Analysis

Macronutrients (100 gr)