Vegan Chickpea Dumplings in Curried Tomato Sauce

Make the brown rice according to package instructions.

Mix all of the seasonings, set aside.

To a food processor, add chickpeas, flour, 1/2 cup spinach, aquafaba (the liquid from the canned chickpeas), onion, jalapeno, and about half of the seasoning mix. Process until mixed and chickpeas are broken down some but leave somewhat chunky.

Shape the processed mix into 12 small dumplings.

Heat tomato sauce and petite diced tomatoes (with their juice) in a large skillet on medium heat. Add the remaining seasonings and remaining 3 1/2 cups spinach. Bring to a simmer.

Nestle dumplings into the sauce. Cover and cook, turning the dumplings over and basting with the sauce occasionally, until firm, about 20 minutes.

Serve 3 dumplings with some sauce over rice. Enjoy!