35 minutes or less

What You’ll Need:

¾ c brown rice

For the dumplings:

1 ¼ c garbanzo bean (chickpea) flour

1/3 c + 2 Tbsp olive oil

1 small red onion, quartered

¼ tsp sea salt

For the sauce:

1/2 pound baby spinach

1 (28oz) can diced tomato, no sugar added

1 (15oz) can tomato sauce, no sugar added

1 ½ tsp coriander

1 tsp cumin

1 tsp ground mustard

1 tsp Indian curry powder

1 tsp ginger powder

¼ tsp sea salt

OPTIONAL: ¼ tsp cayenne pepper

Preheat oven to 350*

Combine rice with 1 ½ c lightly salted water. Cook in a rice cooker or on the stovetop according to package instructions.

Combine ingredients for dumplings in a food processor or blender. Puree until smooth & gummy – like a dough!

Then, combine ingredients for sauce in a medium saucepan. Turn on medium heat, covered.

While the sauce cooks, use a heaping Tablespoon to measure dumpling dough, rolling into balls. Place in a 9 inch baking dish as you go.

Pour sauce over prepared dumplings. Pop into the oven for 20 minutes.

Serve prepared dumplings over rice & be so happy!

Makes about 9 dumplings, serving 3