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Oat & Chickpea Dumplings with a Tomato Sauce

 

Ingredients

  • 6 tbsp  rapeseed oil
  • 2   medium onions, finely chopped
  • 2 tsp  ground cumin
  • 2 x 140g  cans chickpeas, drained
  • 1 x 20g  pack coriander
  • 100g  oats
  • 600ml  passata with onion and garlic

Try these dumplings - bound together with rapeseed oil - another delicious way to get more nutritious oats into your diet.

15 minutes to prepare  and  9 minutes to cook.

Serves 4

50p-74p per serving

Total time 24 minutes

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Rating: 5 / 5 stars - 1 vote(s).

Oat & Chickpea Dumplings with a Tomato Sauce

Recipe details

Try these dumplings - bound together with rapeseed oil - another delicious way to get more nutritious oats into your diet.



Ingredients

  • 6 tbsp  rapeseed oil
  • 2   medium onions, finely chopped
  • 2 tsp  ground cumin
  • 2 x 140g  cans chickpeas, drained
  • 1 x 20g  pack coriander
  • 100g  oats
  • 600ml  passata with onion and garlic

Nutritional information

  • Calories: 457
  • Saturated fat: 1.22g
  • Fibre: 11.1g

Instructions

  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 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.
  2. Heat the remaining oil in the frying pan and fry the dumplings for 3 minutes, remove and keep warm.
  3. Add the passata to the pan with 200ml water and bring to the boil and simmer for 2 minutes.
  4. Pour the sauce over the dumplings and serve.

Cook's tip:

These dumplings can be served cold with a soured cream and chive dip and salad as an alternative.

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Nutrition (per serving)

  • Calories : 457
  • Saturated fat : 1.22g
  • Fibre : 11.1g