Title: Chickpea Dumplings in Curried Tomato Sauce
Yield: 6 servings
Cooking time: 15 minutes
Preparation time: 1/2 hour
Source: Eating well magazineOriginal Page from www.eatingwell.com
Mix flour, 1/2 cup greens, 1/3 cup oil, onion, yogurt, serrano (or jalapeño) and 1/2 teaspoon salt in a large bowl. Using 1 tablespoon to make each, shape into 16 dumplings.
Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the cumin and mustard seeds till they pop, cook onion with some salt, cover and cook for 7-9 mins, add coriander, cumin and garlic; Stir in curry powder and ginger, then add tomatoes and their juice and tomato sauce; stir to combine. Stir in the remaining 3-1/2 cups greens and some salt. Bring to a simmer.
Nestle the dumplings into the sauce, cover and cook, turning the dumplings over and basting with the sauce occasionally, until tender, about 20 minutes.
Per serving: 454 calories; 29 g fat(2 g sat); 13 g fiber; 41 g carbohydrates; 12 g protein; 11 mcg folate; 2 mg cholesterol; 13 g sugars; 1 g added sugars; 2,424 IU vitamin A; 60 mg vitamin C; 190 mg calcium; 4 mg iron; 438 mg sodium; 805 mg potassium