chickpea dumplings in curried tomato sauce / salad with indian-spiced vinaigrette

chickpea dumplings in curried tomato sauce / salad with indian-spiced vinaigrette

Contents of your meal kit

canned tomatoes
onion & jalapeno mix
curry spice blend
chickpea flour
indian-spiced vinaigrette base
salad greens

Cookware needed: medium or large nonstick skillet with lid, mixing bowl, salad bowl

Finishing steps:

  1. Roughly chop the cilantro. Rinse and drain chickpeas. Open canned tomatoes. Set everything aside.
  2. Heat a small amount of oil in a nonstick skillet over medium heat. When oil is hot, add HALF of the onion & jalapeno mix and cook 2-3 minutes, stirring occasionally.
  3. Add the curry spice blend to the skillet and sauté about 30 seconds to incorporate. Add canned tomatoes and season with salt & pepper. Cover and simmer, reducing the heat as necessary.
  4. Meanwhile, combine chickpeas, chickpea flour, remaining onion-jalapeno mix, HALF of the cilantro, a heavy drizzle of olive oil, and salt & pepper in a mixing bowl. Add water (see note) until a thick paste the consistency of biscuit dough is formed.
  5. Add chickpea dumplings to the simmering tomato sauce by the spoonful, leaving space between each dumpling (should make about 2-3 per person). Cover and steam 10 minutes. Uncover and simmer to reduce sauce.
  6. Meanwhile, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.   If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
  7. Divide the chickpea dumplings and curried tomatoes between plates, top with a dollop of yogurt and remaining cilantro. Enjoy the salad on the side.

Note: When the recipe calls for water add the following: 2-3 tbsp for 2 portion, 5-6 tbsp for 4 portion, 8-9 tbsp for 6 portion