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)