Bread, Chickpeas and Parmigiano Reggiano 60 months Meatballs with Vegetable Couscous

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

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

Form small meatballs the size of a walnut and place them on a baking sheet lined with parchment paper.

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 cooking, until golden brown.

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

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), and finally add chopped parsley.

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