Chickpea Dumplings

with Curry Spiked Tomato Sauce & Mustard Greens

Besan, or garbanzo bean flour, is the base for our tender chickpea dumplings. They poach gently in the zesty tomato sauce, so be sure to keep the heat at a gentle simmer– all stovetops are different. The mustard greens are a bit bitter and pair nicely with the rich sauce. Serrano chili adds a bit of heat, so add as much as you’d like, keeping in mind you can always add more after tasting the nearly finished dish.