Vegetarian Kare-Kare with Chickpea Meatballs

In last week's lenten season, no meats allowed as part of sacrifices to eat more healthy food like veggies and seafood for a God's taste.

INGEDIENTS
FOR CHEEKPEA MEATBALLS:

• 2 cans of Chickpeas, drained
• 1 can buttom Mushroom, drained
• 1 Egg
• 1 1/2 cup Flour or Cornstarch
• Salt & Pepper to taste
• 1 packed Bread Crumbs
• 250 mL vegetable oil

FOR KARE-KARE:

• 2 packs Kare-kare mix, dissolved with water
• 1 can sliced button Mushroom, drained
• 1 bundle Eggplant, sliced
• 1 bundle native Petchay
• 1 bundle String Beans
• 2-3 cloves Garlic, minced
• 1 piece red Onion, chopped
• 1 teaspoon cooking oil
• Salt and Pepper to taste

PROCEDURE:
FOR CHEEKPEA MEATBALLS:

1. Crush-down cheekpeas into puree
2. Chopped mushrooms in the blender into fine chop
3. Combine all mixture with flour and season it with salt and pepper and mix well
4. Form into meatballs and coated with bread crumbs
5. Chilled meatballs in the freezer for 2-3 hours or overnight
6. Deep fry chickpea meatballs with boiling oil for about 10 minutes or until golden brown and set aside

FOR KARE-KARE:

1. In a saucepan, saute garlic and onions with cooking
2. Add mushrooms and kare-kare mix and stir it well
3. Add 1 liter of water and let it simmer for 10-15 minutes with occasionally stir
4. While boiling, add veggies and let it simmer for 5 minutes
5. After simmer, add chickpea meatballs and continue to stir
6. Served with Shrimp paster or Bagoong and rice 

*good for 5-6 servings