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Chickpea Spinach Dumplings

Easy dumplings you can throw in a blender and gently poach in a dreamy tomato sauce, made with cherry tomatoes simmered until soft and saucey with lots of added basil. Topped with buttery pine nuts and tahini makes a beautiful and nutritious dinner.

Serves 4


200g baby spinach

Handful of fresh basil leaves

60g coconut yoghurt

50ml olive oil

Zest of 1 lemon

200g chickpea flour

3 tbsp olive oil

3 tbsp butter

1 shallot, finely sliced

3 cloves of garlic, minced

1 red chilli, deseeded and finely chopped

½ tsp alleppo pepper flakes

1 tsp dried oregano

1 tsp dried thyme

300g cherry tomatoes, quartered

3 tbsp tahini

1 lemon, juiced

Basil leaves to serve

Pine nuts, toasted to serve


1. In a food processor, break down the spinach, basil until finely chopped. Add the yoghurt, olive oil and lemon until a paste forms. Transfer to a bowl, add a pinch of salt and pepper and stir in the chickpea flour until all incorporated and you have a thick sticky dough. Roll into 16 tbsp size balls and place on a lined tray in the fridge to firm up.

2. Heat a large pan and add the olive oil and butter to melt. Add the shallots, garlic, chilli and spices and cook for 5 mins until lithe shallots have softened and everything starts to caramelise. Add the cherry tomatoes and cook for 5 mins until starting to break down and release their juices. Add 150ml water and bring to a simmer for 5 mins. Place the dumplings into the sauce and cover the pan with a lid. After 5 minutes, flip over the dumplings, cover and cook for another 5 minutes. The dumplings should be cooked through and firm to touch.

3. Whisk together the tahini, lemon juice and 3-5 tbsp water until smooth and runny. Serve the dumplings with the tomato sauce, drizzle over the tahini and serve with toasted pine nuts and extra basil.

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