المكونات

  • Leek 1
  • Garlic cloves 2
  • Celery stalks 2
  • SpinneysFOOD Bottled Drinking Water 1.28ltr
  • Nutritional yeast 3 tbsp
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
  • SpinneysFOOD Fine Turmeric 1 tsp
  • SpinneysFOOD Fine Salt 1½ tsp
  • Brown Miso 2 tbsp
  • SpinneysFOOD Organic Chickpeas 10. 1 x 400g tin
  • Chickpea flour 150g
  • Baking powder ½ tsp
  • SpinneysFOOD Fine Paprika 1 tsp
  • Soya yoghurt 2 tbsp
  • SpinneysFOOD Fresh Parsley A handful

Nutrition (Per serving)

  • سعرات حرارية 431
  • دهون 18.5g
  • المشبعة 2.5g
  • بروتين 20.5g
  • الكربوهيدرات 49.8g
  • السكريات 5.8g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

يخنة الكرفس والحمّص وقطع العجين

Asian 20 Mins Prep · 20 Mins Cook


  1. To prepare the stew, finely chop the leek, crush the garlic cloves and slice the celery.
  2. Heat 160ml of water until hot. Place the yeast in a jug and add the hot water. Set aside.
  3. Heat 2 tbsp olive oil in a saucepan placed over high heat and sauté the leek, garlic and celery for 2 minutes. Add the turmeric, 1 tsp salt and miso. Add the chickpeas then pour in the yeast water, leaving the sediment behind.
  4. Add 1L water and bring to a gentle simmer.
  5. To make the dumplings, mix the chickpea flour, baking powder, paprika and the rest of the salt in a large bowl. Add the soya yoghurt (or plain yoghurt) and enough water to form a soft sticky dough. Wet your hands then shape the dough into 8-10 balls.
  6. Drop the balls into the simmering stew and cover with a lid. Allow the dumplings to cook for 10 minutes until puffed.
  7. Serve the stew and dumplings with extra yoghurt garnished with a handful of chopped parsley.