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!