José Pizarro’s recipe for parsnip, apple and chickpea albóndigas in saffron-tomato broth
PositiveWorld Affairs

José Pizarro's recipe for parsnip, apple, and chickpea albóndigas in saffron-tomato broth is a delightful twist on a classic dish. These hearty meatballs, rich in flavor and history, showcase the versatility of plant-based ingredients while paying homage to traditional recipes from various cultures. This dish not only satisfies the palate but also highlights the importance of culinary heritage, making it a perfect addition to any meal.
— Curated by the World Pulse Now AI Editorial System