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Vegan Chickpea Dumplings in Curried Tomato Sauce Over Brown Rice

Vegan Chickpea Dumplings in Curried Tomato Sauce Over Brown Rice

These Indian-inspired spicy vegan chickpea dumplings are high in fiber and plant protein and made easy with mostly non-perishable ingredients!
5 from 4 votes
Total Time 45 mins
Course Dinner, Lunch
Cuisine Indian
Servings 4 people
Calories 300 kcal


  • 1 cup Garbanzo bean (chickpea) flour
  • 1 cup Chickpeas (Garbanzo beans) canned because you'll need the liquid
  • 4 cups Fresh spinach finely chopped
  • 1/3 cup Aquafaba This is the liquid inside of the can of chickpeas that acts as a binder
  • 1/4 cup Red onion finely chopped
  • 1/4 cup Jalapeno finely chopped
  • 1 15 oz can Petite diced tomatoes No salt added
  • 1 15 oz can Tomato sauce No salt added
  • 1 tsp Salt
  • 5 tsp Coriander ground
  • 2 1/2 tsp Cumin
  • 3 tsp Mustard ground
  • 2 tbsp Curry ground
  • 1/2 tsp Ginger ground
  • 1 cup Brown rice uncooked


  • Make the brown rice according to package instructions.
  • Mix all of the seasonings, set aside.
  • Add to processor: Chickpeas, flour, 1/2 cup greens, 1/3 cup Aquafaba (the liquid from the Chickpeas can), Onion, Jalapeno, and about half of the seasoning mix. Process until mixed and Chickpeas are broken down some but leave somewhat chunky.
  • Shape the processed mix into 12 small dumplings.
  • Heat the tomato sauce and the petite diced tomatoes (with their juice) in a large skillet on medium heat. Add the remaining seasonings and the remaining 3 1/2 cups of spinach. Bring to a simmer.
  • Nestle the dumplings into the sauce, cover and cook, turning the dumplings over and basting with the sauce occasionally, until firm, for about 20 min.
  • Serve three dumplings with some sauce over rice. Enjoy!


Calories: 300kcal
Keyword Chickpeas, Dumplings, Gluten-free, Healthy, Indian, Kid-friendly, Low Sugar, Lunch, Plant based, Popular, Vegan, Vegetarian
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