Squash and Chick­pea Dumplings

Western Living - - FOOD -

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.

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