Chickpea Dumplings

  • W06
  • Mains
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Serves 3-4:

  • ¼ cup + 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 onion
  • 1 green chilli
  • 1 ½ tbsp curry powder
  • 1 tsp ground coriander
  • 1 tin chopped tomatoes
  • ½ tsp turmeric powder
  • 1 tsp ginger powder
  • 1 cup chickpea flour
  • ½ fresh coriander, chopped
  • ⅓ cup non-dairy yoghurt
  • 1 tsp salt
  • a pinch of baking powder

  1. Finely dice or blend 1 onion and 1 green chilli. Combine and set aside.

  2. Heat 2 tbsp vegetable oil in a flat pan over medium-high heat. Add:

    • 1 tsp mustard seeds
    • 1 tsp cumin seeds

  3. Cook until seeds pop, about 1m.

  4. Add half the diced onion and chilli mix, along with 1 ½ tbsp curry powder and 1 tsp ground coriander. Sauté until softened, 15-20m.

  5. Meanwhile, prepare the chickpea dumplings. Combine in a large bowl:

    • 1 cup chickpea flour
    • The remaining onion/chilli mix
    • ½ fresh coriander, chopped
    • ¼ cup vegetable oil
    • ⅓ cup non-dairy yoghurt
    • 1 tsp salt
    • a pinch of baking powder

  6. Once the onions have softened in the pan, add:

    • 1 tin chopped tomatoes
    • ½ tsp turmeric powder
    • 1 tsp ginger powder
    • 1 cup water

  7. Cook until the sauce has thickened up, 10-20m

  8. Spoon teaspoon-sized amounts of the dumpling mix to the sauce, cover and simmer for 10m, or until dumplings are cooked through.

Modified from Diet Taste