Vegan Chickpea Dumplings in Curried Tomato Sauce Over Brown Rice

Make the brown rice according to package instructions.

Mix all of the seasonings, set aside.

In a food processor, add chickpeas, flour, 1/2 cup greens, aquafaba, 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 the tomato sauce and petite diced tomatoes (with their juice) in a large skillet on medium heat. Add remaining seasonings and remaining spinach. Bring to a simmer.

Nestle the 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!

Calories: 300kcal