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Dinner recipe · from the recipe book

Smoky Chickpea Balls with Paprika Mushroom Sauce

Crisp-edged, cumin and smoked paprika chickpea balls nestle in a tangy tomato-mushroom sauce over fluffy brown rice.

Smoky Chickpea Balls with Paprika Mushroom Sauce

Ingredients

  • 1⅓ cups240 gLong-grain brown rice, dry
  • 2⅓ cups560 gWater
  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 1 large50 gEggsbeaten
  • ½ cup50 gPlain dry breadcrumbs
  • 1½ medium160 gYellow onionfinely chopped, divided
  • 4 cloves12 gGarlicminced, divided
  • ⅓ cup chopped20 gFresh parsleychopped, divided
  • 2 tsp4 gGround cumin
  • 2½ tsp6 gPaprika (sweet or smoked)smoked, divided
  • 1⅛ tsp2 gGround coriander
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gOlive oildivided
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 14 oz400 gDiced tomatoes, canned
  • ½ cup120 gVegetable broth
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 3 cups loosely packed90 gBaby spinach

Steps

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. Rinse the brown rice, then simmer it covered with the water for 40 minutes; rest 10 minutes off the heat.
  3. Meanwhile, pulse the chickpeas in a food processor until coarsely mashed.
  4. In a bowl, mix the chickpeas, egg, breadcrumbs, half the onion, half the garlic, half the parsley, the cumin, the coriander, half the smoked paprika, half the salt and the black pepper.
  5. Roll into 20 balls, set on the pan and brush with one third of the olive oil.
  6. Bake 22–25 minutes, turning once, until browned and firm and the center reaches 160°F (71°C).
  7. While they bake, heat the remaining two thirds of the olive oil in a large skillet over medium-high heat and cook the mushrooms 6 minutes until browned.
  8. Add the remaining onion and cook 4 minutes, then the remaining garlic and remaining smoked paprika for 30 seconds.
  9. Stir in the diced tomatoes, vegetable broth and remaining salt; simmer 10 minutes until thickened.
  10. Stir in the spinach until wilted, take the pan off the heat and stir in the Greek yogurt.
  11. Nestle the baked balls into the sauce and spoon over the rice, topped with the remaining parsley.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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