Receta Chickpea dumplings in sweet potato gravy

I love dumplings. I usually serve them as a tasty little extra on top of a stew, but this time I thought I’d make a few small adjustments to make these chickpea dumplings a meal in their own The main difference was that I replaced most of the flour in the dumplings with chickpea flour. It has more than twice the amount of protein as regular flour, and fewer carbs, so it makes for a more nutrient-dense dumpling. If one small change can make my favourite dumplings into a real dinner, I’m here for I also helped my chickpea dumplings be the star of the show by serving them in a simple sweet potato gravy, rather than with a more complex stew. It still contains plenty of veggies – sweet potato, onion, tomatoes, peppers – but without…