Meatballs with tomato and chickpeas

-A portion of meatballs (around 5)

-Half a tin of chickpeas

-Half a tin of tinned tomatoes

-A handful of mushrooms

-A handful of spinach

-A handful of sugar snap peas

-A 1 inch long section of chorizo

-A clove of garlic

-A pinch of salt and pepper

-A teaspoon of Italian herbs

-A tablespoon of grated cheese (to serve)

-A tablespoon of coconut oil

Method:

  1. Heat the coconut oil in a large frying pan and add the meatballs. Chop up the sugar snap peas, mushrooms, garlic, and chorizo and add to the pan, stirring until the meatballs half browned.
  2. Add the tined tomatoes along with the salt, pepper and the Italian herbs to form the sauce.
  3. Then add the chickpeas and spinach and stir until the chickpeas are warmed through.
  4. Simmer for five minutes then cut into the largest meatball to check it’s cooked through.
  5. Transfer into a bowl or plate and sprinkle the grated cheese on top to serve!
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