Chickpea Dumplings

Chickpea Dumplings

Sarah Kaminski
Prep Time 15 mins
Cook Time 20 mins
Servings 3

Ingredients
  

  • ¾ c brown rice
  • For the dumplings:
  • 1 ¼ c garbanzo bean chickpea flour
  • 1/3 c + 2 Tbsp olive oil
  • 1 small red onion quartered
  • ¼ tsp sea salt
  • For the sauce:
  • 1/2 pound baby spinach
  • 1 28oz can diced tomato, no sugar added
  • 1 15oz can tomato sauce, no sugar added
  • 1 ½ tsp coriander
  • 1 tsp cumin
  • 1 tsp ground mustard
  • 1 tsp Indian curry powder
  • 1 tsp ginger powder
  • ¼ tsp sea salt
  • OPTIONAL: ¼ tsp cayenne pepper

Instructions
 

  • Preheat oven to 350*
  • Combine rice with 1 ½ c lightly salted water. Cook in a rice cooker or on the stovetop according to package instructions.
  • Combine ingredients for dumplings in a food processor or blender. Puree until smooth & gummy – like a dough!
  • Then, combine ingredients for sauce in a medium saucepan. Turn on medium heat, covered.
  • While the sauce cooks, use a heaping Tablespoon to measure dumpling dough, rolling into balls. Place in a 9 inch baking dish as you go.
  • Pour sauce over prepared dumplings. Pop into the oven for 20 minutes.
  • Serve prepared dumplings over rice & be so happy!
  • Makes about 9 dumplings
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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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