Chickpea Dumplings in Curried Tomato Sauce

9 Ratings
  • 5 7
  • 4 0
  • 3 0
  • 2 2
  • 1 0

Inspired by a dish served in Pakistan, Afghanistan and India called "dharan ji kadhi," our rendition studs the tender chickpea-flour dumplings with chiles and greens. Serve with naan to sop up the sauce for a healthy vegetarian dinner with plenty of protein.

Carolyn Malcoun
Source: EatingWell Magazine, October 2019

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Recipe Summary test

active:
30 mins
total:
45 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • Nestle the dumplings into the sauce, cover and cook, turning the dumplings over and basting with the sauce occasionally, until tender, about 20 minutes.

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.

Nutrition Facts

Serving Size:
4 dumplings with 3/4 cup sauce
Per Serving:
454 calories; protein 12.3g; carbohydrates 40.6g; dietary fiber 12.5g; sugars 13.3g; fat 29.2g; saturated fat 2.3g; cholesterol 2mg; vitamin a iu 2424.4IU; vitamin c 59.7mg; folate 11.1mcg; calcium 190.1mg; iron 3.9mg; magnesium 30.5mg; potassium 805mg; sodium 437.5mg; added sugar 1g.
Exchanges:

5 1/2 fat, 3 vegetable, 1 1/2 starch
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