Chickpea Dumplings

These were a real treat - the recipe was in Cook Vegetarian magazine but isn't on their website.

Finely dice half an onion and fry in a tbsp of rapeseed oil with a finley chopped chilli and two minced cloves of garlic. Add lots of chopped parsley and set aside. Meanwhile, drain and mash two tins of chickpeas. Add 100g of porridge oats, the onion mixture and 2 tsp of cumin. Mix together, adding a little water if necessary, and use your hands to form into 12 balls. Bake in an oven at 200 degrees for about 20 minutes. Thin down a can of chopped tomatoes (I used the ones with olives in) with 100ml water and boil for five mins to form the sauce. Serve 4 dumplings per person with the sauce spooned over - I served it with some rocket.  NB you do need the sauce as they are a tad dry. I might add some nut butter next time i make them!