Ingredients

“Meatballs”

• 1 onion, sliced
• 1 can (15-ounces) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 tablespoon baking powder
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• 2 tablespoons fresh mint, minced
• 1 tablespoon fresh parsley, minced
• 1 teaspoon dried cumin
• 3/4 cup all-purpose flour
• 1/2 cup breadcrumbs
• Salt and pepper to taste
• Olive oil for frying

Sauce

• 3 tablespoons olive oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 2 bay leaves
• 1 teaspoon dried oregano
• 1 teaspoon granulated sugar
• 1 tablespoon tomato paste
• 1 can (28-ounces) tomato sauce
• 1 cup red wine
• Salt and pepper to taste
• Cooked rice to serve

Directions

In the bowl of a food processor, add the sliced onion.  Pulse a few times to finely chop.  Add chickpeas and pulse a few more times to finely chop – do not puree to a paste.  Scrape mixture into a medium bowl, and add the rest of the “meatball” ingredients, except the oil for frying.  Mix thoroughly.  Add more flour or breadcrumbs to the mixture if needed to have a mixture that can be easily shaped.

Heat a large skillet over medium high heat.  Cover bottom with olive oil.  Shape chickpea mixture into football shapes, about 3 inches long.  Place gently in the hot oil, and fry until all sides are deep golden (they may flatten out – that is perfectly fine).  Depending on the size of your skillet, you will probably have to work in batches.  Remove from oil and drain on paper towels.  Set aside.

In a large pot, heat olive oil for the sauce over medium heat.  Add onion and cook, stirring occasionally, about 7-10 minutes, or until just starting to turn golden.  Add garlic and cook another minute, stirring constantly.  Add the rest of the sauce ingredients, except the rice to serve.  Bring to a boil over high heat, then reduce heat to medium and let simmer for 20-30 minutes.  Remove bay leaves.

When “meatballs” are done, add to the sauce and stir gently to coat.  Some may break up, but t