With Tomato Sauce
Try warm as a simple supper or these dumplings can be served cold
Recipe kindly shared by HGCA
INGREDIENTS
- 6 tbsp rapeseed oil
- 2 medium onions, finely chopped
- 2 tsp ground cumin
- 2 x 410g cans chickpeas, drained
- 1 x 20g pack coriander
- 100g oats
- 600ml passata with onion and garlic
Heat 2 tbsp oil in a frying pan and fry the onions for 4-5 minutes until golden, add the cumin and cook for 1 minute. Place in a food processor with the chickpeas, coriander, 2 tbsp cold pressed rapeseed oil and seasoning and mix to a coarse purée. Stir in the oats, divide into 16 and mould into balls.
Heat the remaining oil in the frying pan and fry the dumplings for 3 minutes, remove and keep warm. Add the passata to the pan with 200ml water and bring to the boil and simmer for 2 minutes. Pour the sauce over the dumplings and serve.
