Vegan Chickpea Dumplings in Curried Tomato Sauce Over Brown Rice
These Indian-inspired vegan chickpea dumplings are macro-balanced, easy and delicious. A true comfort food for all the family!
Ingredients
- 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
Instructions
- Make the brown rice according to package instructions.
- Mix all of the seasonings, set aside.
- Add to a food processor the chickpeas, the garbanzo flour, 1/2 cup of greens, 1/3 cup of aquafaba, the onion, the jalapeno, and about half of the seasoning mix. Process until everything is mixed and most of the chickpeas are broken down (don't blend too much, you want to aim for a chunky mixture).
- Shape the 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!
Nutrition
Nutrition Facts
Vegan Chickpea Dumplings in Curried Tomato Sauce Over Brown Rice
Amount per Serving
Calories
300
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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