This recipe was my interpretation of a recipe I found in Eating Well magazine. It is inspired by an Afghan and Indian dish. I removed processed ingredients, fats and dairy from the original recipe along with other improvements. It took four attempts to get there. I hope you like it!
This recipe is high in fiber, complex carbs, and plant-based protein from beans. Keep in mind that dumplings are spicy!
Preparation:
Cook:
Level: Easy
Serves: 4
Ingredients
- 1 cup Brown rice, uncooked
- 5 teaspoons Ground coriander
- 2-½ teaspoons Cumin powder
- 3 teaspoons Ground mustard
- 2 tablespoons Curry powder
- ½ teaspoon ginger powder
- 1 teaspoon Salt
- 1 cup Canned chickpeas, rinsed and drained (reserve some liquid)
- 1 cup Chickpea flour
- 4 cups Fresh spinach, finely chopped, divided
- ⅓ cups Aquafaba (canned bean liquid)
- ¼ cups Red onion, finely chopped
- ⅓ cups Jalapeno, finely chopped
- 1 ounce, weight Tomato sauce, no added salt
- 15 ounces, 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 spinach, aquafaba (the liquid from canned chickpeas), 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 3 1/2 cups spinach. Bring to a boil.
Wrap the meatballs 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!
