Chickpea Dumplings in Curried Tomato Sauce

 

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Ingredients

• 1 cup plus 2 tablespoons garbanzo bean (chickpea) flour (see Tip)
• 4 cups finely chopped mustard greens or spinach, divided
• ⅓ cup canola oil plus 2 tablespoons, divided
• ¼ cup finely chopped red onion
• ¼ cup whole-milk plain yogurt
• ¼ cup finely chopped serrano or jalapeño pepper
• 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

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.
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.
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.

Nutrition Facts (per serving)

454	Calories
29g	Fat
41g	Carbs
12g	Protein

Tips

Tip: Chickpea flour adds nuttiness and bumps up the nutrition of these dumplings: they boast 2 grams more fiber per serving than dumplings made with all-purpose flour. Look for it with the other specialty flours at well-stocked supermarkets or natural-foods stores.