Chickpea Dumplings In Curried Tomato Sauce

Original cookbook page 50

Inspired by a dish served in Pakistan, Afghanistan and India called Dharan (kofte), our rendition studs the tender chickpea-flour dumplings with chiles and greens. Serve with naan to mop up the sauce.

Ingredients

• 1 cup plus 2 tablespoons garbanzo bean (chickpea) flour
• 4 cups finely chopped mustard greens or spinach, divided
• ½ cup canola oil plus 2 tablespoons, divided
• ½ cup finely chopped red onion
• ½ cup whole-milk plain yogurt
• ½ cup finely chopped serrano or jalapeño pepper
• ½ teaspoon salt plus ½ teaspoon, divided
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 tablespoon curry powder
• 1 tablespoon minced fresh ginger
• 1 15-ounce can no-salt-added petite diced tomatoes
• 1 15-ounce can no-salt-added tomato sauce

Instructions

1. Mix flour, ½ cup greens, ½ cup oil, onion, yogurt, serrano (or jalapeño) and ½ teaspoon salt in a large bowl. Using 1 tablespoon to make each, shape into 16 dumplings.
2. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add coriander, cumin and mustard seeds; cover and cook until they start to pop, about 30 seconds. Stir in curry powder and ginger, then add tomatoes and their juice and tomato sauce; stir to combine. Stir in the remaining 3½ cups greens and ½ teaspoon salt. Bring to a simmer.
3. Nestle the dumplings into the sauce; cover and cook, turning the dumplings over and basting with the sauce occasionally, until tender, about 20 minutes.