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Vegan Chickpea Dumplings in Curried Tomato Sauce Over Brown Rice

Vegan Chickpea Dumplings in Curried Tomato Sauce Over Brown Rice
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These Indian-inspired spicy vegan chickpea balls are high in fiber and plant-based protein and made easy with mostly non-perishable ingredients!

Preparation: 25 minutes

Cook: 20 minutes

Level: Easy

Serves: 4
Update

Ingredients

  • 1 cup Brown rice, uncooked
  • 2 tablespoons Curry powder
  • 5 teaspoons Ground coriander
  • 3 teaspoons Ground mustard
  • 2-¼ teaspoons Cumin
  • 1 teaspoon Salt
  • ½ teaspoon Grounded ginger
  • 1 cup Canned chickpeas (garbanzo beans) because you will need the liquid
  • 1 cup Chickpea flour (garbanzo)
  • 4 cups Fresh spinach, finely chopped, divided
  • ⅓ cups Aquafaba (liquid inside the can of chickpeas, acts as a binder)
  • ¼ cups Red onion, finely chopped
  • ¼ cups Jalapeno, finely chopped
  • 1-¼ ounce, fluid Tomato sauce, no salt added
  • 1-¼ ounce, weight Small diced tomatoes (no added salt)

Preparation

Prepare brown rice according to package directions.

Combine all seasonings, set aside.

In a food processor, add the chickpeas, flour, 1/2 cup greens, aquafaba, onion, jalapeno, and about half the seasoning mix. Process until the chickpeas are mixed and broken down, but leave a little chunky.

Shape the treated mixture into 12 small balls.

Heat the tomato sauce and the diced tomatoes (with their juice) in a large skillet over medium heat. Add the remaining seasonings and the remaining spinach. Bring to a boil.

Nestle the dumplings in the sauce. Cover and cook, turning dumplings and basting occasionally with sauce, until firm, about 20 minutes.

Serve 3 meatballs with a little sauce over rice. Enjoy!

Calories: 300 calories

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