Roveja

Ingredients:
250 g chickpeas (soak for 12 hours), 1 aubergine, 1 carrot, 1 clove of garlic, basil to taste, salt to taste, pepper to taste, extra virgin olive oil.

Procedure:
The first thing to do is to soak the chickpeas for at least 12 hours. Wash the aubergine and dice them, then peel and dice the carrot. In a non-stick frying pan, heat up a little extra virgin olive oil and season the peeled clove of garlic cut in half. After a few minutes, add the chopped vegetables and cook until tender. In a bowl pour the boiled chickpeas, the cooked vegetables, basil, salt and pepper and remove the garlic we put in at the beginning. With an immersion blender we blend until we obtain a not necessarily homogeneous cream. Add breadcrumbs if the mixture is too wet and mix all the ingredients well. Correct the salt if necessary. With wet hands we form walnut-sized morsels and cook them in a frying pan with plenty of extra virgin olive oil: we can either fry them lightly in oil in a frying pan or we can also bake the meatballs in a preheated oven at 200° C for about 10 minutes.