Saucy Chickpea Dumplings
Chickpea flour dumplings simmered in a fragrant slightly spicy tomato sauce offer far more protein than regular dumplings (about 12 grams) as well as healthy greens tucked away in the sauce. Served alone or over rice or orzo, this Middle Eastern-inspired dish is incredibly warming and delicious.
Servings 4
Ingredients
- 1 cup chickpea flour, plus 2 tablespoons (found in the baking aisle)
- 4 cups finely chopped greens- spinach, kale or mustard greens, divided
- 1/3 cup olive oil, plus 2 tbsp, divided
- 1/4 cup finely chopped red onion
- 1/4 cup plain, non-dairy yogurt
- 1/4 cup chopped fresh parsley, divided
- 1/2 tsp baking powder
- 3/4 tsp salt, divided
- 1/2 tsp ground black pepper, divided
- 1/2 tsp red pepper flakes add more for extra heat
- 2 tsp coriander seeds, or 1 1/2 tsp ground coriander
- 1 tsp cumin seeds, or 1 tsp ground cumin
- 1 tsp mustard seeds, or 1 tsp ground mustard
- 1 tbsp curry powder
- 1 tbsp minced fresh ginger, or 1 tsp ground, divided
- 1/4 tsp ground cinnamon
- 1 15 oz can Fire-Roasted diced tomatoes
- 1 24 oz jar pasta or marinara sauce I like Bertolli
- 2 cups cooked brown rice, optional
Instructions
- Mix chickpea flour, 1/2 cup greens, 1/2 cup olive oil, red onion, yogurt, 2 tbsp chopped parsley, baking powder, 1/2 tsp salt, 1/4 tsp black pepper, red pepper flakes and 1/2 tsp ground ginger in a large bowl.
- Using 1 tablespoon measurement or small cookie scoop and hands, form 16 dumplings
- Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add coriander, cumin and mustard, cover and cook about 30 seconds until the spices/seeds sizzle and pop.
- Stir in curry powder, cinnamon and remaining ginger, then add diced tomatoes and pasta sauce, stir to combine.
- Add in remaining 3 1/2 cup greens, 1/4 tsp salt and 1/4 tsp black pepper. Bring to a simmer.
- Place the chickpea dumplings into the sauce. Cover and cook, turning the dumplings over gently and basting with the sauce occasionally, about 20 minutes.
- Serve alone or over brown rice or orzo, garnish with remaining chopped fresh parsley.
Notes
Instead of brown rice, you can serve this with Naan bread to sop up the sauce.