Oat and chickpea dumplings with tomato sauce recipe
An easy vegan recipe that's ready in just 15 minutes, enjoy these oat and chickpea dumplings as a low-effort dinner or box them up for your lunch at work. Serve with a rich, onion and garlic-spiked tomato sauce and a side of green veg or salad.
See method- Serves 4
- 15 mins to prepare and 5 mins to cook
- 455 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 6tbsp rapeseed oil
- 2 medium onions, finely chopped
- 2tsp ground cumin
- 2 x 400g cans chickpeas, drained
- 1 x 20g pack coriander
- 100g oats
- 600ml passata with onion and garlic
Each serving contains
- Energy
- 1900kJ 455.0kcal
- Fat
- 23g
- Saturates
- 2g
- Salt
- 0.7g
- Sugars
- 17g
of the Reference intake
Carbohydrate 50.7gProtein 14.3gFibre 12.0g
Method
- Heat 2 tbsp oil in a frying pan and fry the onions for 4-5 minutes until golden, add thecuminand cook for 1 minute. Place in a food processor with the chickpeas,coriander, 2 tbsp 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.
