Chickpea and Coriander Dumplings (Garbanzo and Cilantro)

Total Time
25mins
Prep 5 mins
Cook 20 mins

Dumplings are a traditional English food; especially when made with suet. I prefer to use vegetable suet as it is lighter than traditional suet and of course vegetarian. Dumplings are really tasty and very easy to make. Depending on where you live, you might have to hunt around for vegetable suet, but it's a useful store cupboard ingredient (as well as dumplings you can use it in pastries, puddings and pies - vegetable suet has a long, long shelf life too, even when opened) and I'm sure you'll want to make these dumplings again! Add them to soups, stews or casseroles (see cooking notes at the end of the recipe). You only need 1/2 can of chickpeas, but if you haven't got a use for the rest of the can, just make double the quantity and freeze half the dumpling dough.

Ingredients Nutrition

  • 4 ounces self-raising flour, sifted
  • 2 ounces shredded vegetable suet (I use Atora light)
  • 0.5 (14 ounce) can chickpeas, drained (garbanzos)
  • 2 tablespoons fresh coriander, chopped (cilantro)
  • seasoning, to taste (I like to add a good grind of Ukuva iAfrica brand "Moroccan Harissa Spice Blend")
  • 5 -6 tablespoons water

Directions

  1. Roughly chop the chickpeas (I do this by hand because you want chopped chickpeas, not hummus :-) it takes no time at all with a mezzaluna).
  2. Mix the flour, vegetable suet, chickpeas, coriander and seasoning together.
  3. Add water and mix to form a soft dough; divide and shape the dumpling dough into 8 balls (it helps if you have slightly floury hands when shaping the dumplings).
  4. Place dumplings on the top of a part cooked soup, stew or casserole and return dish to the stove top or oven to finish cooking (see below).
  5. COOKING NOTES: for stove-top meals, place dumplings onto food 20 minutes before its finished cooking time, cover with a well fitting lid for remaining cooking time; for oven meals the dumplings will be happy sitting on food being cooked at 350F/180C for up to an hour, alternatively place dumplings onto food 30 minutes before finished cooking time, cover for 25 minutes, remove cover for last 5 minutes of cooking.

Reviews

(1)
Most Helpful

After searching high and low for vegetable suet, I gave up and used ordinary canola oil. I'm guessing this resulted in my dumplings being less tender than expected, but the flavor was so good. They absorbed quite a bit of the flavor from the black eyed pea masala yet still had quite a bit in there own right. And the chickpeas were a great addition givng the puffs a bit more texture. Dumplings are quite and induldgence for me but these were well worth it. Thanks Caroline.

justcallmetoni September 28, 2005

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