One of my first words was “sketti”. That’s right, like most infants/toddlers, before even turning 2 years old, I was stripped down to a diaper and given a plate of spaghetti. I think it’s a rite of passage. Also like most, more of it ended up on my face and lap than my belly. Even still, that’s where the love of this dish began. I’ve never met a bowl of spaghetti I didn’t love, and what’s great is that everyone has his or her own way of making it–a preferred sauce, a unique meatball recipe, and sometimes if you’re lucky, a homemade pasta. Drool! Which is why I decided to make Chickpea Spaghetti & Meatballs, a healthier twist on the classic dish!
This version of Spaghetti and Meatballs uses a chickpea pasta, higher in protein and fiber than regular pasta, and organic ground turkey for the meatballs. I would rank this as high if not higher than a traditional version. Knowing that I’m fueling my body with nutrient-rich alternatives automatically gives it a step up. The taste, texture, warmth, and heartiness that we all love from this meal is there. It’s pretty easy to orchestrate and pull together also.
I like to cook my spaghetti in broth and the marinara. It just infuses it with so much flavor that you cannot get by boiling it in water alone. Once the liquid starts to quickly simmer, I add the pasta, turn to low and cover with the lid. This pasta only takes about 12 minutes to cook, but I check and stir every few minutes or so to make sure liquid levels are good and the pasta is cooking evenly. Enjoy this one, ya’ll!