Drain and wash the chickpeas, then blend them adding water, the spices, shallots, lemon zest, salt and pepper.
Pour everything into a bowl and add the necessary breadcrumbs to obtain a compound easily machinable. Give the shape of the meatball.
Place the meatballs on a baking sheet covered with oven paper, wet them with a drizzle of oil and cook them in the preheated oven to 180ºC for a
forty minutes, turning the meatballs in half cooking.
Cut the celery, the peeled eggplant, the tomato into cubes and the onion.
Sauté the vegetables in a pan over high heat with a drizzle of oil, the capers, olives and pine nuts.
Add the vinegar, let it evaporate, then pour the honey and mix well. Season with salt and pepper, add a little chilli and finish cooking.