Chickpea Dumplings in Curried Tomato Sauce

Time: 40 minutes | Yield: 4 servings

Ingredients

1 cup plus 2 tablespoons chickpea flour

4 cups finely chopped spinach, divided

1/3 cup canola oil plus 2 tablespoons, divided

1/4 cup red onion, finely chopped

1/4 cup plain Greek yogurt

1 jalapeno pepper, diced

1/2 teaspoon salt

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon ground mustard

1 tablespoon curry powder

1 teaspoon ground ginger

1 (15-ounce) can no-salt added petite, diced tomatoes, undrained

1 (15-ounce) can no-salt added tomato sauce

Directions

1. In a large bowl, mix chickpea flour, 1/2 cup of spinach, 1/3 cup of oil, onion, yogurt, jalapeno, and salt. Using a tablespoon to scoop, shape mixture into 16 dumplings.

2. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add in coriander, cumin, mustard, curry powder, and ginger. Stir to combine. Add in diced tomatoes with their juice and the tomato sauce and stir. Add in the remaining 3 & 1/2 cups of spinach and stir. Bring to a simmer.

3. Nestle the chickpea dumplings in the sauce, then cover and cook for 20 minutes, occasionally turning the dumplings over and basting with the sauce.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat before serving.

Original Recipe & Photo Credit: EatingWell