Buckwheat and courgette balls with pasta sauce

We absolutely love spaghetti with tomato based sauce. I usually make the sauce using RED LENTILS and other yummy ingredients but this time I enriched the sauce with these little balls made of courgettes and I add some leftover cooked chick peas. Grated cheese on the top is compulsory.....

Ingredients:

1 onion, diced 

1 big carrot, grated

2-3 Tbsp oil

1 tin of chopped tomatoes + 200 gr chopped fresh tomatoes

salt

pepper

dry oregano 

pinch of brown sugar

pinch of chili flakes

3-4 minced garlic cloves

2 handful cooked chick peas

fresh basil

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for the courgette balls:

1 medium size green courgette, about 150 gr

1 egg

50 gr buckwheat flour

1 tsp baking powder

little salt and pepper

fresh basil leaves, torn apart

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500 gr wholewheat spaghetti 

+ 

cheese for topping

+ 

more fresh basil leaves

+

good olive oil 


Heat 2-3 Tbsp of olive oil in a saucepan on a medium to low heat and add the diced onion. Cook until soft. Add the carrots and continue cooking.
Add the tomatoes, salt, pepper, sugar, chili flakes and oregano.
Bring to simmer for about 45 minutes. Add the minced garlic and fresh basil right in the end of the cooking as well as the balls and the cooked chick peas.
In the meantime make the courgette balls:
- grate the courgette in a small mixing bawl, add the rest of the ingredients and stir well.
Heat 2 Tbsp of oil in a medium size frying pan . 
Using two teaspoons, form a ball shapes and drop them in the frying pan.
Fry them on medium to low temperature until they get a nice and deep colour.
Place them on a kitchen paper to get rid of some excess oil before you add them to to sauce.
Cook the spaghetti according to the packet and add them to the sauce. At this stage I always drizzle some good olive oil.
Serve immediately with some garlic bread on a side and green leaves salad.....