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Oat and chickpea dumplings with tomato sauce recipe

Oat and chickpea dumplings with tomato sauce recipe

458 ratings

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  • Serves 4
  • 15 mins to prepare and 5 mins to cook
  • 455 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 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

  • 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


  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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