Oat Chickpea Dumplings
These protein-rich vegan dumplings combine hearty chickpeas and wholesome oats with aromatic cumin and fresh coriander. Served with a simple, garlic-infused tomato sauce, this 20-minute meal is a satisfying meat-free alternative to traditional dumplings.
Instructions
- 1
Heat rapeseed oil (2 tbsp) in a pan and sauté onions (2) for 5 minutes. Add ground cumin (2 tsp) and cook for 1 minute.
- 2
Blend onions, chickpeas (800 g), coriander (20 g), rapeseed oil (2 tbsp), and salt (1 pinch) in a food processor until coarse.
- 3
Stir in oats (100 g), shape into 16 balls, and fry in the remaining rapeseed oil (2 tbsp) for 3 minutes until golden.
- 4
In the same pan, boil passata (600 ml) and water (200 ml), then simmer for 2 minutes. Pour the sauce over the dumplings to serve.
Nutrition Facts
Per portion