Chickpea Dumplings in Curried Tomato Sauce

Ingredients

Dumplings:
- 1 c garbanzo bean flour
- 1/2 c finely chopped mustard greens or spinach
- 1/3 c canola oil plus 2 tablespoons, divided
- 1/4 cup finely chopped red onion
- 1/4 cup whole-milk plain yogurt
- 1/4 cup finely chopped serrano or jalapeño pepper
- 1/2 teaspoon salt
Sauce:
- 3-1/2 c. finely chopped mustard greens or spinach
- 1/2 onion
- 1/2 tsp. cumin seeds
- 1 teaspoon mustard seeds
- 4 cloves garlic
- 1 tablespoon minced fresh ginger
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon curry powder
- 1 can (15 ounce) can diced tomatoes, undrained
- 1 can (15 ounce) can tomato sauce

Instructions

Mix flour, 1/2 cup greens, 1/3 cup oil, onion, yogurt, serrano (or jalapeño) and 1/2 teaspoon salt in a large bowl. Using 1 tablespoon to make each, shape into 16 dumplings.

Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the cumin and mustard seeds till they pop, cook onion with some salt, cover and cook for 7-9 mins, add coriander, cumin and garlic; Stir in curry powder and ginger, then add tomatoes and their juice and tomato sauce; stir to combine. Stir in the remaining 3-1/2 cups greens and some salt. Bring to a simmer.

Nestle the dumplings into the sauce, cover and cook, turning the dumplings over and basting with the sauce occasionally, until tender, about 20 minutes.

Notes

Per serving: 454 calories; 29 g fat(2 g sat); 13 g fiber; 41 g carbohydrates; 12 g protein; 11 mcg folate; 2 mg cholesterol; 13 g sugars; 1 g added sugars; 2,424 IU vitamin A; 60 mg vitamin C; 190 mg calcium; 4 mg iron; 438 mg sodium; 805 mg potassium