Chickpea Dumplings in Curry Tomato Sauce — a hearty, protein-rich vegetarian one-pot dish. Soft chickpea dumplings simmer in a fragrant, spiced tomato curry. To make it vegan, substitute non-dairy yogurt.
This recipe for Chickpea Dumplings in Curry Tomato Sauce combines inspirations from a version first published in Saveur magazine and a later adaptation on vegetarianventures. I merged elements from both and added a few personal touches to improve texture and flavor.
I include a pinch of baking powder in the dumpling mix to keep them light and fluffy, and a small amount of cornstarch to help them hold together. I also sometimes stir a little peanut butter into the dumplings or the sauce to add subtle richness; it’s optional but recommended if you enjoy a touch of nuttiness.
PRO TIPS
- Serrano peppers are spicy. For medium heat, use one serrano for the whole recipe (split between dumplings and sauce). For mild heat, use half a pepper or omit it entirely.
- Shape dumplings with two teaspoons, with your hands, or use a small ice cream scoop for uniform, walnut-sized balls. Smaller dumplings cook more evenly in the sauce.
- If your dumplings seem very fragile, add a little more cornstarch (about 1–2 teaspoons) to the mixture. Chill the dough for 10–15 minutes before shaping to help it firm up.
This is an ideal vegetarian (and easily vegan) main: protein-rich chickpea dumplings cook right in the tomato curry, which minimizes dishes and concentrates flavor. The combination yields a comforting, balanced meal that pairs well with rice, flatbread, or a simple salad.
I often make a double batch of sauce to freeze for quick meals. The dumplings are best when freshly cooked in the sauce, but leftovers keep well in the refrigerator for 2–3 days and reheat gently on the stovetop.
Main Course
Indian
chickpea dumplings, curry tomato sauce, vegetarian
- CURRY TOMATO SAUCE:
- 2 Tbsp vegetable oil
- 2 tsp coriander seeds (or 1 tsp coriander powder)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 serrano pepper, minced (adjust to taste)
- 1/2 onion, minced
- 1 1/2 Tbsp curry powder
- 1 can (28 oz / 830 ml) whole tomatoes (pelati), crushed
- 1 cup water
- 1/2 tsp turmeric powder
- 1 tsp ginger powder
- 1 tsp peanut butter (optional)
- CHICKPEA DUMPLINGS:
- 1 cup chickpea flour (besan)
- 1 Tbsp cornstarch
- 1 serrano chile, minced
- 1/2 onion, minced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup vegetable oil
- 1/3 cup yogurt (dairy or non-dairy)
- 1 tsp salt
- 1 tsp peanut butter (optional)
- a pinch of baking powder
- CURRY TOMATO SAUCE:
- Heat 2 Tbsp vegetable oil in a pan over medium-high heat. Add the coriander, mustard, and cumin seeds and cook until the seeds begin to pop, about 1 minute.
- Add the serrano pepper, half of the minced onion, and the curry powder. Sauté until the onion softens and becomes translucent.
- Pour in the crushed tomatoes with their juices, add the cup of water, turmeric, and ginger powder. Stir, bring to a simmer, and cook until the sauce thickens slightly, about 10 minutes. Stir in peanut butter if using, to add richness.
- CHICKPEA DUMPLINGS:
- In a bowl, combine chickpea flour, cornstarch, minced serrano, remaining onion, chopped cilantro, vegetable oil, yogurt, salt, peanut butter (if using), and a pinch of baking powder. Mix until you have a cohesive, slightly sticky dough. If the mixture is too loose, add a little more chickpea flour or cornstarch; if too dry, add a teaspoon of water or yogurt.
- Form walnut-size balls using two teaspoons, a small scoop, or your hands. Gently drop the dumplings into the simmering tomato curry. Cover and simmer for about 10 minutes, or until the dumplings are cooked through and tender. Avoid prolonged vigorous boiling so the dumplings don’t break apart.
- Serve the dumplings hot, spooned over steamed rice or alongside flatbread. Garnish with extra chopped cilantro if desired.
Recipe Video
Short video demonstration is available for reference. (Video shows a slightly different sequence: powdered coriander was used and peanut butter was added to the sauce off-camera.)
This recipe was first published on: February 27, 2016