Oat and Chickpea Dumplings in Tomato Sauce

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 6 tbsp rapeseed oil
  • 2 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

How To Cook

  1. 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.
  2. 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.
  3. Heat the remaining oil in the frying pan and fry the dumplings for three minutes, then remove and keep warm.
  4. 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
    5. www.wholegraingoodness.com
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Oat and Chickpea Dumplings in Tomato Sauce
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 6 tbsp rapeseed oil
  • 2 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
    How to Cook
  1. 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.
  2. 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.
  3. Heat the remaining oil in the frying pan and fry the dumplings for three minutes, then remove and keep warm.
  4. 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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