Squash and Chickpea Dumplings

Similar to falafel, these soft vegetable dumplings are made with grated squash and chickpeas, browned like meatballs and simmered in tomato sauce. They’re delicious on their own or on a bed of grains, or omit the tomato sauce and serve as bite-sized appetizers.

1 cup canned chickpeas, rinsed and drained 1 packed cup grated butternut squash ¼ cup chopped fresh cilantro, plus extra for garnish 2 green onions, chopped 2 garlic cloves, crushed 1 tsp curry powder or paste 1 tsp cumin Salt, to taste Pinch red chili flakes 3 tbsp flour (all-purpose, rice or chickpea) Canola or olive oil, for cooking ½ to 1 cup crushed tomatoes ¼ cup water Thick plain yogurt, for serving (optional)

1. In bowl of a food processor, combine chickpeas, grated squash, cilantro, green onions, garlic, curry powder or paste, cumin, salt and chili flakes and pulse until chunky and just combined, scraping down side of bowl as needed. Add flour and pulse again just until mixture comes together.

2. Set a large, heavy skillet over medium-high heat and add a generous drizzle of oil. Roll chickpea-squash mixture into walnut-sized balls and cook, rolling around in the pan until more or less browned on all sides. Turn heat down, carefully add crushed tomatoes and water (it will splatter), swirl the pan to incorporate them, then cover and simmer for 10 to 15 minutes. Dumplings should be tender and heated through, the tomato sauce slightly reduced. Season with salt, if needed, and serve with a dollop of yogurt and some extra cilantro, if you like. Makes about 18 dumplings.