Spaghetti with Chickpeas resoles toped with Tomato Sauce and Soya cheese ( Fay's REVITHOKEFTEDES)

Ingredients 

1 bag of chickpeas

1 large onion

2 green onions

1 bunch dill

2 gloves if garlic

1 bunch mint

1 bunch of parsley

1tsp of  ground Cumin seed

about half a cup of flour for all uses

salt and pepper

oil for the frying

For the tomato sauce

1 jar home made tomato sauce or 

1 can of crushed tomatoes

1 Tbls of tomato paste

1/4 olive oil

 1 diced red onion 

2 gloves of garlic crushed 

For Spaghetti 

500g spaghetti 

300g of Soy cheese grated

Place the night before the chickpeas in water to swell. I always use some left overs or the can type just strain from all the juices and add to the blender! They give a better flavour ! 

The next day, rinse the uncooked and mash little by little in a food processor to make crumbs like. Pour into large bowl and add the herbs and spring onions chopped and grated onion. Mix the ingredients well. Add salt, pepper cumin and flour enough to make a tight mixture to molding.

If you have time leave little time for the mixture in the refrigerator to shake. Put some flour in a dish and plenty of oil in the pan to heat thoroughly. Shape meatballs moderate, roll them in flour, shake the excess and carefully pour in the oil.

Fry until well browned on both sides. Remove to paper towels to drain.

For the tomato sauce

This sauce is a nice a compliment in serving the Chickpeas Resoles over spaghetti during the fasting period of Easter 

Place the  olive oil  in a sauce pan and add the chopped onion and garlic to soften then add the table spoon of tomato paste and stir to let out flavours. Add the home made tomato sauce and stir add a cup of water salt pepper and cumin seed powder 

Let it simmer for 10 min and turn hot plate off.  Boil the spaghetti in salted water until just al dente . Drain well . Place 2 tbls of butter OT olive oil to heat in the pan and once it has heated up place the spaghetti back and tosh to cover.