Chickpea and Coriander Dumplings (Garbanzo and Cilantro)

Recipe by Mrs B
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READY IN: 25mins
SERVES: 4
UNITS: US

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
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DIRECTIONS

  • 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).
  • Mix the flour, vegetable suet, chickpeas, coriander and seasoning together.
  • 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).
  • 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).
  • 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.
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