Chickpea And Coriander Dumplings (garbanzo And Cilantro)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 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.