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Oat and chickpea dumplings with tomato sauce recipe

Oat and chickpea dumplings with tomato sauce recipe

458 ratings

An easy vegan recipe that's ready in just 15 minutes, enjoy these oat and chickpea dumplings as a low-effort dinner or box them up for your lunch at work. Serve with a rich, onion and garlic-spiked tomato sauce and a side of green veg or salad. See method

Ingredients

  • 6tbsp rapeseed oil
  • 2 medium onions, finely chopped
  • 2tsp ground cumin
  • 2 x 400g cans chickpeas, drained
  • 1 x 20g pack coriander
  • 100g oats
  • 600ml passata with onion and garlic
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    1900kj
    455kcal     23%

  • Fat

    23g 33%

  • Saturates

    2g 10%

  • Sugars

    17g 19%

  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 50.7g Protein 14.3g Fibre 12g

Method

  1. 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.
  2. 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.

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