For the Chickpea Meatballs:

1. In a large bowl combine the drained chickpeas, crumbled toast, bread crumbs, eggs, chopped garlic, capers, grated cheese, cubed mozzarella, chopped shallot, seasonings and chopped basil. Using a pastry cutter, mash down this mixture 8 – 12 times to get a nice texture, yet not “mush”.
2. Let the mashed mixture sit for about 5 - 10 minutes before forming into desired sized “meatballs”.
3. Heat a large cast iron frying pan with 2 – 3 tablespoons of vegetable oil.
4. Form the chickpea mixture into desired sized balls and carefully place in the pan. Do Not Overcrowd the pan.
5. Let the balls form a beautiful golden color on all sides. When turning the balls in the pan use a spatula and a small spoon to carefully lift, so that they do not stick to the pan and break.
6. Prepare a plate with a paper towel to place the chickpea balls on while preparing the sauce.

For the Spicy Red Sauce:

1. Heat a small cast iron frying pan and place the jalapeno in the dry pan to grill on all sides.
2. Remove from the pan and dice.
3. Heat a large cast iron frying pan with 2 – 3 tbs. of olive oil. Place the sliced onion, chopped garlic and diced jalapeno in the pan to sauté. Allow the onion to become translucent and slightly golden.
4. Add the seasonings to the pan and toss.
5. Add the plum tomatoes to the pan and carefully cut the tomatoes.
6. Add the anchovies and gently mash with a fork.
7. Allow the sauce to gently simmer on a very gentle heat for 15 – 20 minutes.
8. Taste for seasoning.
9. Add the chickpea balls to the sauce and continue to simmer on a gentle heat while preparing the pasta.