Oat and Chickpea Dumplings in Tomato Sauce
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
6 tbsp rapeseed oil2 medium onions, finely chopped
2 tsp ground cumin
2 x 410g cans chickpeas, drained
20g pack coriander
100g oats
600ml passata with onion and garlic
method:
- Heat 2 tbsp oil in a frying pan and fry the onions for 4-5 minutes until golden, add the cumin and cook for one 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 three minutes, then remove and keep warm.
- Add the passata to the pan with 200ml water, bring to the boil and simmer for two minutes. Pour the sauce over the dumplings and serve
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