Ingredients

• 1 x 410 g can Rhodes Quality Chickpeas in Brine, drained, brine reserved
• 250 ml (1 cup) cake flour
• 500 ml (2 cups) spinach leaves, chopped
• ½ red onion, finely chopped
• 2.5 ml (½ tsp) ground coriander
• 2.5 ml (½ tsp) ground cumin
• salt and freshly cracked black pepper
• Tomato Sauce
• 30 ml (2 T) sunflower oil
• 1 onion, chopped
• 1 celery stick, chopped
• 1 carrot, chopped
• 1 clove garlic, crushed
• 2 x 400 g cans Rhodes Chopped & Peeled Tomatoes
• 115 g can or cup of Rhodes Tomato Paste Cup
• salt, pepper and sugar to taste

Method

1. Place the drained Rhodes Quality Chickpeas, cake flour, spinach, coriander, cumin, salt and pepper into a food processor.
2. Add 80 ml (⅓ cup) of the reserved Rhodes Quality Chickpea brine and process to a course mixture.
3. Shape the mixture into 12 even sized balls and set aside.
4. Heat the oil in a medium saucepan.
5. Add the vegetables and fry until soft.
6. Stir in the garlic, Rhodes Chopped & Peeled Tomatoes and Rhodes Tomato Paste.
7. Bring the sauce to the boil.
8. Reduce heat and simmer for 20 minutes, stirring occasionally.
9. Season to taste.
10. Place the dumplings into the sauce and simmer for 15 minutes more, turning the dumplings over half way though.
11. Serve hot over rice or mashed potatoes.

Servings

Serves 6