Celery, chickpea and dumpling stew

Celery, chickpea and dumpling stew

20 mins Prep · 20 mins Cook

Long day at work? Treat yourself to a warm bowl of chickpea dumplings swimming in deep, salty-sweet brown miso stew

Top tip: Batch cook and freeze this recipe to enjoy later

Created by Spinneys
Prep time 20 minutes
Cook time 20 minutes
Serves 4
Cuisine Asian
Diet Vegan
Preparation Moderate
Nutrition (per serving)
Calories 431
Fat 18.5g
Saturates 2.5g
Protein 20.5g
Carbs 49.8g
Sugars 5.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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To prepare the stew, finely chop the leek, crush the garlic cloves and slice the celery.


Heat 160ml of water until hot. Place the yeast in a jug and add the hot water. Set aside.


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.


Add 1L water and bring to a gentle simmer.


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.


Drop the balls into the simmering stew and cover with a lid. Allow the dumplings to cook for 10 minutes until puffed.


Serve the stew and dumplings with extra yoghurt garnished with a handful of chopped parsley.