Chickpea and Spinach Dumplings
Hearty, wholesome and nutritious, these spinach and chickpea dumplings are sure to satisfy that craving for a cosy bowl of goodness you can curl up on the sofa with. Packed full of iron and vitamin, they’re made from chickpea flour, making them a great option if you’re gluten free. And if that wasn’t enough they’re served alongside a sweet and spicy sauce made from aleppo peppers, harissa and pomegranate molasses. Check out the recipe below.
Serves
Ingredients
For the Dumplings
<item-todo-done>200g baby spinach<item-todo-done><item-todo-done>15g parsley<item-todo-done><item-todo-done>60g coconut yoghurt<item-todo-done><item-todo-done>50ml olive oil<item-todo-done><item-todo-done>1 tbsp za'atar<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>200g chickpea flour<item-todo-done><item-todo-done>15g dill<item-todo-done>
For the Base
<item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>1 tsp Aleppo pepper flakes<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>2 tbsp harissa paste<item-todo-done><item-todo-done>1 tbsp pomegranate molasses<item-todo-done><item-todo-done>500g cherry tomatoes<item-todo-done><item-todo-done>2 red peppers<item-todo-done><item-todo-done>200ml water<item-todo-done>
For the Tahini
<item-todo-done>3 tbsp tahini<item-todo-done><item-todo-done>½ lemon<item-todo-done><item-todo-done>3 tbsp water (to loosen)<item-todo-done>
Before you start
Food Processor | Large Frying Pan | Ice Cream Scoop (optional) | Whisk
Make the dumplings
- Zest and juice the lemon
- Pick the dill and parsley leaves
- In a food processor, break down the spinach, dill and parsley until finely chopped
- Add the lemon zest, lemon juice, yoghurt, olive oil, zataar and chickpea flour, pulsing until you have a thick sticky dough
Prep the veg
- Finely slice the onion
- Mince the garlic
- Half the cherry tomatoes and dice the peppers
Make the sauce
- Heat a large frying pan with the olive oil
- Add the onion with a pinch of salt and cook for 5 minutes until softened
- Add the garlic, cumin and aleppo pepper and cook for a minute, then stir through the tomato puree, harissa and pomegranate molasses
- Add the cherry tomatoes and red peppers and cook for 5 minutes until the tomatoes start to break down and release their juices
- Pour in the water, bring to a simmer and reduce for 10 minutes to thicken
- Taste to season with salt and pepper
Cook the dumplings
- Using an ice cream scoop, 2 spoons or with wet hands, roll the dumpling mix into 12 tablespoon sized balls
- Drop the dumplings into the sauce and cover the pan with a lid to steam for 7 minutes
- The dumplings should be slightly firm to touch
Finish and serve
- Juice the lemon
- Whisk together the tahini with a pinch of salt, lemon juice and water, adding a little water at a time until smooth and runny
- Drizzle over the tahini and serve with toasted pine nuts to serve