Sausage and chickpea meatballs with feta

Method

1. Pulse the chickpeas in a food processor with the sausagemeat, feta and garlic until just combined (see tip). Season with black pepper and a little salt, then shape into walnut-size balls. Chill for 15 minutes.
2. Heat half the oil in a large frying pan over a medium heat, then brown the meatballs in batches until golden all over. Remove and set aside.
3. Add the remaining oil to the pan and fry the onion for 5 minutes, then add the tomatoes and wine vinegar. Season with salt, pepper and a pinch of sugar, then pour in the stock and bubble for 10 minutes. Add the meatballs and simmer for 10-12 minutes until cooked through. Serve scattered with parsley.