Cooking Time: 1 hour

Serves 4-6

What You Need:

• 1 ½ cups cooked brown rice, room temp
• ½ cup almond meal
• 4 cloves garlic
• 3 cups cooked chickpeas
• ¼ cup nutritional yeast
• 2 tsp salt
• Olive oil
• 1 14-oz can of finely chopped tomatoes
• 1 pouch of Haven’s Kitchen Red Pepper Romesco
• ¼ cup chopped fresh parsley

How to Make Them:

1. Preheat oven to 375. In a food processor, add rice, almond meal, garlic, chickpeas, nutritional yeast, and salt. Blend until you can form balls
2. Pour a little oil in your hands and form golf ball- sized balls (about 12-14). Place on a lined baking sheet and bake for 25-30 minutes, rotating halfway through
3. Meanwhile, simmer the tomatoes with a ½ pouch of Romesco sauce for 5-8 minutes, until the sauce is thickened, and, once the balls are cooked through, add them to the pan and coat with sauce