(for 4 people)

INGREDIENTS

  • 170 g dried chickpeas170 g di ceci secchi
  • 1 sprig of rosemary
  • 1 sprig of sage
  • 250 g ground turkey breast
  • 1 egg
  • 1 clove of garlic
  • Grated zest of 1/2 lemon
  • A few sprigs of fresh thyme
  • Breadcrumbs
  • Salt
  • Black pepper
  • Extra virgin olive oil

  1. PROCEDURE

    1. Soak the chickpeas for at least twelve hours. Rinse them and place them in a pot with a few sage leaves, a sprig of rosemary, and plenty of cold water. Bring to a boil and cook for about an hour, or until they are tender.
    2. Drain the chickpeas, keeping the cooking water aside, and blend half of them, leaving the rest whole. In a mixing bowl, combine the ground turkey breast, the blended chickpeas, the whole chickpeas, one egg, the lemon zest, the thyme, and a tablespoon of breadcrumbs. Season with salt and black pepper.
    3. Mix the ingredients by hand and form 16 small meatballs, then roll them in breadcrumbs. Place them on a baking tray greased well with olive oil and bake at 200°C (390°F) for about 20 minutes, until golden brown.

In this case, you can reuse chickpeas left over from the day before or prepare them specifically for the meatballs.
Pale and golden-crusted, with a delicate hint of lemon, they’re perfect for children—a great way to introduce white meat and legumes into their diet.

For grown-ups, serve them with a few spoonfuls of strong mustard.