For the meatballs:
SOAK chickpeas. We recommend letting them several hours in hot water, so they can get soft in a correct way and it can be easier cooking them. When chikpeas get soft you can cook them in a common pot or a press cooker.
COOK quinoa in water following the instructions in the package. Let it cool.
CUT red pepper and cilantro into pieces. When chickpeas have been cooked, blend them wiht garlic until you get a uniform pasta.
POUR this sauce in a bowl, where you will mix it with quinoa, pepper, cilantro, soy bean sauce and breadcrumbs; mix everything and refrigerate for 30 minutes.
For the sauce:
BLEND peeled tomatoes, garlic clovee, onion and cooked carrot. Add water. Heat oil in a pot over medium-high heat and pour the sauce.
SEASON with chicken soup powder. Let cooking the sauce and reduce heat for 10 minutes. After this time, take out meatballs from the fridge and form with it little balls that you will throw to the sauce pan. Let cook for 15 minutes over medium heat. When they get ready, serve immediately.