Step 1

In a food processor add the cooked brown rice, pecans, and garlic and pulse until finely ground. Add most of the chickpeas (reserve ~1/2 cup), nutritional yeast, tomato paste, olive oil, basil, salt, and black pepper. Process until ground into a thick mixture that holds can be pressed into a meatball and hold its shape. Add the breadcrumbs if the mixture is soft and needs help holding together. Add the rest of the chickpeas and pulse until they are coarsely chopped.

Step 2

Preheat the oven to 375 ºF, and shape the mixture into balls using about 2 to 2 1/2 tbsp per ball. A cookie scoop makes quick work of this. Press the mixture together as you roll them to help them hold together.

Step 3

Grease a baking tray and place the meatballs on the tray. Spray or drizzle with oil. Bake for 25-30 minutes, flipping halfway through for more even baking. Let cool slightly before using, or make in advance and refrigerate.

Step 4

In a blender combine all of the ingredients for the roasted red pepper sauce. Blend until smooth.

Step 5

Heat the sauce over medium heat and bring to a simmer. Add the chickpea meatballs and cook until heated through, about 5 minutes (~10 minutes if cold from the refrigerator). Garnish with fresh herbs, black pepper, and some vegan parmesan (optional) and serve warm.