Chickpea Dumplings

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.

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.

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.

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.

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.

Divide the mustard greens between your plates. Top with curry spiked tomato sauce and chickpea dumplings. Sprinkle with toasted almonds.