Malai Chickpea Dumplings

Rinse and dry all produce. In a small saucepan, combine the basmati rice with 1 cup water and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Cook until all of the water is absorbed and the rice is tender, about 15 minutes. Once the rice is ready, fluff with a fork and add the golden raisins and almonds.

Peel and small dice the onion. Slice the garlic. Grate or peel and mince the ginger. Chop the cilantro leaves and tender stems.

Place a medium saucepan over medium heat with 2 tsp olive oil. Add half the onion, garlic, ginger, and a pinch of salt and pepper. Cook, stirring frequently, until the vegetables are softened, about 3 minutes. Add tomato paste and Indian spice blend and cook for about 1 minute. Add coconut milk, ¼ cup water, and bring sauce to a simmer. Cook until slightly thickened, about 8 to 10 minutes.

In a medium bowl, combine 2 tbsp of remaining diced onion, half the chopped cilantro, garbanzo bean flour, Kite Hill vegan yogurt, baking powder, 2 tbsp vegetable oil, and ½ tsp of salt. Mix until well combined.

Once your malai sauce has thickened, taste and season with salt and pepper. Using a tablespoon to measure, drop your dumplings into the sauce. Cover and simmer dumplings on low heat until tender and cooked through, about 10 to 12 minutes.

Add 1 tsp olive oil to a large skillet over medium-high heat. Once hot, add the baby spinach and a sprinkle of salt and pepper. Cook until just wilted, about 2 to 3 minutes. Add the remaining cilantro to the rice pilaf. Divide the rice pilaf and sauteed spinach between your plates. Top with chickpea dumplings and malai sauce. Enjoy!