Preheat the oven to 180°C / 350°F and line 1 baking tray with parchment paper.

Add 250 g cooked rice, 50 g walnuts, 2 garlic cloves, and 400 g drained chickpeas to the food processor.

Add 2 tbsp nutritional yeast, 1 tbsp tomato paste, 2 tsp olive oil, salt, black pepper, 1/4 tsp fennel seeds, basil stems, and 50 g breadcrumbs.

Pulse the mixture until it is finely chopped and cohesive, while retaining a little texture.

Shape the mixture into approximately 16 equal meatballs and place them on the lined baking tray.

Bake the meatballs at 180°C / 350°F for 15 to 20 minutes until lightly browned.

Rotate the baking tray halfway through baking so the meatballs brown evenly.

Dice 2 green bell peppers and chop the fresh basil leaves and 1 bunch of fresh parsley.

Heat the remaining 1 tsp olive oil in a large saucepan over medium heat and add the diced green bell peppers.

Cook the peppers for about 5 minutes until softened, stirring occasionally.

Stir 1 tsp dried oregano, the chopped fresh basil leaves, and the chopped fresh parsley into the softened peppers.

Pour 400 ml coconut milk into the saucepan and season the sauce with salt and black pepper.

Simmer the coconut sauce for about 5 minutes until lightly thickened, then serve it with the baked chickpea meatballs.