oats and chickpea Dumplings

Lightly raining and cold day and finaly home for dinner. I had a busy day at work - which is good. Too bad I got no leftover from my yesterdays dinner, cause I'm tired and not yet in the mood for cooking. First I have to settle down a bit reading my mails.

I still had some left chickpeas and standing in the kitchen what to make with them an Idea crosed my head and I made Dumplings- they ended up very good. I made them with Tomato Sauce and some wild rice.

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Oat and Chickpea Dumplings in Tomato Sauce

Ingredients

• 6 tbsp rapeseed oil
• 2 medium onions, finely chopped
• 2 tsp ground cumin
• 2 x 410g cans chickpeas, drained
• 20g pack coriander
• 100g oats
• 600ml passata with onion and garlic

How To Cook

1. Heat 2 tbsp oil in a frying pan and fry the onions for 4-5 minutes until golden, add the cumin and cook for one minute.
2. Place in a food processor with the chickpeas, coriander, 2 tbsp oil and seasoning and mix to a coarse purée. Stir in the oats, divide into 16 and mould into balls.
3. Heat the remaining oil in the frying pan and fry the dumplings for three minutes, then remove and keep warm.
4. Add the passata to the pan with 200ml water, bring to the boil and simmer for two minutes. Pour the sauce over the dumplings and serve.

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Indian Spiced Radishes and Pumpkin

Ingredients

• 800g pumpkin or squash, cut into small chunks
• 3 tbsp nut oil
• 1/2 tsp dried chilli flakes
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp mustard seeds
• 2 curry leaves
• 1 garlic clove, crushed
• 1 onion, finely diced
• 20 radishes, sliced into thick rounds
• 2 tomatoes, chopped

How To Cook

1. Boil the pumpkin in water for 8-10 minutes until tender. Drain and set aside.
2. In a large frying pan heat the oil and add the chilli, turmeric, cumin, mustard seeds and curry leaves and cook for a minute or two until they are fragrant but not burnt. Add the garlic and cook for a further 30 seconds.
3. Add the onions and sauté for a minute then add the radishes and finally the pumpkin.
4. Season with a good pinch of salt and cook until the vegetables are tender but start to crisp on the outside.
5. Stir through the chopped tomatoes and serve with chapattis

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