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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFTo 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.
