Chickpea Dumplings with Curry Spiked Tomato Sauce & Mustard Greens

Chickpea Dumplings

with Curry Spiked Tomato Sauce & Mustard Greens

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dinner

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.

Comfort Foods Winter Recipes Fall Recipes Summer Recipes Quick and Easy Gluten-Free High-Protein Nuts Hearty Vegetables Leafy Greens Beans/Legumes Dinner Indian
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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
600
FAT
38g
CARBOHYDRATES
50g
PROTEIN
19g

MAIN INGREDIENTS

  1. 1 onion
  2. 1 serrano pepper
  3. ½ tsp coriander seeds
  4. ½ tsp cumin seeds
  5. ½ tsp mustard seeds
  6. 2 tsp Indian spice blend
  7. 1 can fire roasted diced tomatoes
  8. Fresh cilantro
  9. ½ cup garbanzo flour
  10. 2 oz Kite Hill yogurt
  11. ¼ tsp baking powder
  12. 2 tbsp sliced almonds
  13. 10 oz mustard greens
  14. 3 tbsp vegetable oil*
  15. 1 tbsp olive oil*
  16. Salt and pepper*
  17. *Not Included

TOOLS

  • Medium saucepan with a lid
  • Large skillet

INSTRUCTIONS

1
Get started
Peel and mince the onion. Mince the serrano pepper. Place a medium saucepan over medium-high heat and add 1 tbsp vegetable oil. Once hot, add the coriander seeds, cumin seeds, and mustard seeds, and cook until seeds are fragrant and pop, about 1 minute.
2
Make the sauce
To the same pan, add a about ½ cup of minced onion, as much or as little of the serrano pepper as you’d like, and the Indian spice blend. Cook until onion is softened and translucent, about 3 to 5 minutes. Add the tomatoes and 1 cup + 2 tbsp water. Bring sauce to a boil, reduce heat, and simmer, until thickened and reduced, about 8 to 10 minutes.
3
Dumpling time
While the sauce is simmering, make the dumpling mix. Pick the cilantro leaves and tender stems, discard the tough stems, and chop. In a medium bowl, combine the chopped cilantro, garbanzo flour, Kite Hill yogurt, baking powder, 2 tbsp of remaining minced onion, 2 tbsp vegetable oil, and ½ tsp of salt. Mix well, until just combined.
4
Cook the dumplings
Once your curry tomato sauce has thickened, season with salt and pepper. Using a tablespoon to measure, drop your dumplings into the sauce. You should have six dumplings, they don’t need to be perfectly rounded. Cover, and simmer dumplings on low heat until tender and cooked through, about 10 to 12 minutes.
5
Cook the greens
Place a large skillet over medium heat. Add almonds and toast until browned, about 2 to 3 minutes. Transfer nuts to a plate. Destem mustard greens and rough chop the leaves. Place the same large skillet over medium high heat and add 1 tbsp olive oil. Once hot, add mustard greens and 2 tbsp water, and cook until just wilted, about 2 to 3 minutes. Remove from heat and season with salt and pepper.
6
Time to eat
Divide the mustard greens between your plates. Top with curry spiked tomato sauce and chickpea dumplings. Sprinkle with toasted almonds.