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Chickpea cream with millet meatballs: the easy and delicious recipe

Millet meatballs and chickpea cream

The chickpea cream with meatballs is very good: a different appetizer or first course suitable for a thousand variations.

The chickpea cream with millet meatballs is a perfect idea for those who want to prepare a particular appetizer or first course, based on genuine ingredients but rich in taste. If you want to further flavor your chickpea cream you can add 1 teaspoon of curry or paprika powder. Here is the step by step recipe that you will never forget! If you want, you can experiment and change the meatball recipe from time to time.

Let’s go straight to the kitchen and start preparing.

Millet meatballs and chickpea cream
Millet meatballs and chickpea cream

Preparation of chickpea cream with millet croquettes

  1. Let’s see immediately how to cook the chickpeas: brown the sliced ​​onion in a saucepan with a drizzle of olive oil and the chilli.
  2. Let it brown for the time necessary for the onion to soften then add the chickpeas.
  3. Cook for a few minutes then add the hot broth and cook for 15-20 minutes .
  4. Turn off the heat, blend the chickpeas with an immersion blender, add curry to taste and keep the cream aside.
  5. Continue preparing the millet meatballs: boil the millet and the diced potato in a pot of water.
  6. Cook for 20 minutes then drain and let cool completely .
  7. With a vegetable mill, mash the millet and potatoes in order to obtain a mixture as homogeneous as possible and correct it with salt and pepper.
  8. Let the potato and millet mix rest in the refrigerator for an hour then form your meatballs by compacting them directly with your hands.
  9. Pass them in breadcrumbs or flour and fry the meatballs in hot oil for 2 minutes and in the meantime also heat the chickpea cream.
  10. Serve the meatballs and cream in two separate bowls on the table, so that diners can serve themselves as they like.

Alternatively, there are many other meatball recipes to combine with your legume cream for a quick but substantial first course.


Fried millet meatballs should be eaten at the moment , as the hours go by, in fact, the frying becomes soft and much less palatable. The chickpea cream, on the other hand, can be stored in the refrigerator for about 2 days , remember to place it in a container with an airtight lid. We do not recommend freezing in frezeer.

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