Curry ChickPea Dumplings

Introduction

About this Recipe

By: Nichole Fogleman 

This is a vegan remake of the “Eating Well” recipe from October 2019 edition.  I love this recipe and love the leftovers.  I often make two batches, just to have more for lunch the second day.

Igredients

•  1 cup plus 2 tablespoons garbanzo bean (chickpea) flour 
• 4 cups finely chopped rainbow chard or spinach, divided
• ⅓ cup olive oil plus 2 tablespoons, divided
• ¼ cup finely chopped red onion
• ¼ cup soy milk plain yogurt
• ¼ cup finely chopped pepperoncini peppers
• ½ teaspoon salt plus 1/8 teaspoon, divided
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 tablespoon curry powder
• 1 tablespoon minced fresh ginger
• 1 (15 ounce) can no-salt-added petite diced tomatoes, undrained
• 1 (15 ounce) can no-salt-added tomato sauce 

Directions

• Step 1
  
  

  Mix flour, 1/2 cup greens, 1/3 cup oil, onion, yogurt, serrano (or jalapeño) and 1/2 teaspoon salt in a large bowl. Using 1 tablespoon to make each, shape into 16 dumplings.

   

• Step 2
  
  

  Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add coriander, cumin and mustard seeds; cover and cook until they start to pop, about 30 seconds. Stir in curry powder and ginger, then add tomatoes and their juice and tomato sauce; stir to combine. Stir in the remaining 3 1/2 cups greens and 1/8 teaspoon salt. Bring to a simmer.

   

• Step 3
  
  

  Nestle the dumplings into the sauce, cover and cook, turning the dumplings over and basting with the sauce occasionally, until tender, about 20 minutes.