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Food and Nutrition

Oat and Chickpea Dumplings With Tomato Sauce

Prep time: 15 minutes
Cook time: 5 minutes
Serves 4

Per serving:
Calories: 457 kcals
Fibre: 11.1g
Saturated fat: 1.22g

6 tbsp rapeseed oil
2 medium onions, finely chopped
2 tsp ground cumin
2 x 410g cans chickpeas, drained
1 x 20g pack coriander
100g oats
600ml passata with onion and garlic

Total cost: £2.74
Cost per serving: 69p

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.

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