Chickpea dumplings in curried tomato sauce from EatingWell Magazine, October 2019 (page 31)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spinach for mustard greens and jalapaño chiles for serrano chiles.

  • Rinshin on March 08, 2020

    Never had this in restaurants or made it myself so did not know what to expect but was hoping for light dumplings and tomato focused curry sauce. I had problems with dumpling mixture to start. It was too loose and like glue. Had to add more chickpea flour and even with this, very hard to handle. What helped to form balls was wetting my hands with oil. Then, went to work on the sauce. Used mustard greens. The sauce was very harsh tasting from too much ginger and coriander seeds. Wish I had reduced those significantly. To counter harshness and unpleasant graininess from seeds, I added yogurt, butter, and mirin. Because the sauce was too thick, about a cup of water was also added. Ended up blitzing the sauce to get smoother texture. The chickpea balls seem firmer than I like from the additional chickpea flour I had to add. Some other recipes seem to add baking soda, flour, and or cornstarch no doubt to lighten up. I may give other recipes a try again.

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