IMG_9888.jpg

Chickpea and Spinach Dumplings

  • Not too tricky
  • 0:40 m
  • 19 ingredients

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: 4

Ingredients

For the Dumplings

  • 200g baby spinach
  • 15g parsley
  • 60g coconut yoghurt
  • 50ml olive oil
  • 1 tbsp za'atar
  • 1 lemon
  • 200g chickpea flour
  • 15g dill

For the Base

  • 3 tbsp olive oil
  • 1 onion
  • 3 cloves of garlic
  • 1 tsp ground cumin
  • 1 tsp Aleppo pepper flakes
  • 1 tbsp tomato purée
  • 2 tbsp harissa paste
  • 1 tbsp pomegranate molasses
  • 500g cherry tomatoes
  • 2 red peppers
  • 200ml water

For the Tahini

  • 3 tbsp tahini
  • ½ lemon
  • 3 tbsp water (to loosen)

Before you start

Food Processor | Large Frying Pan | Ice Cream Scoop (optional) | Whisk

Step 1

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

Ingredients

  • 200g baby spinach
  • 15g parsley
  • 60g coconut yoghurt
  • 50ml olive oil
  • 1 tbsp za'atar
  • 1 lemon
  • 200g chickpea flour
  • 15g dill

Step 2

Prep the veg

  • Finely slice the onion
  • Mince the garlic
  • Half the cherry tomatoes and dice the peppers

Ingredients

  • 1 onion
  • 3 cloves of garlic
  • 500g cherry tomatoes
  • 2 red peppers

Step 3

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

Ingredients

  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp Aleppo pepper flakes
  • 1 tbsp tomato purée
  • 2 tbsp harissa paste
  • 1 tbsp pomegranate molasses
  • 200ml water

Step 4

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

Step 5

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

Ingredients

  • 3 tbsp tahini
  • ½ lemon
  • 3 tbsp water (to loosen)