Chickpea And Coriander Dumplings Garbanzo And Cilantro Recipes

CHICKPEA AND CORIANDER DUMPLINGS (GARBANZO AND CILANTRO)

Steps:

• 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.

CURRIED CHICKPEAS WITH CILANTRO

Steps:

• If you are using dry chickpeas, soak and cook them, according to the package directions. (This requires overnight soaking, followed by boiling for about 1 hour.) If you are using canned chickpeas, drain and rinse them.
• In a 2 quart saucepan, saute onion, garlic, pepper, cardamom, cumin, corriander, curry powder, tumeric, and mustard seeds in oil. (If the spices start to stick and burn on the bottom of the pan, add a little water.).
• When the onions are soft, add the cilantro. Adding water as necessary, stir constantly to cook the cilantro, about 1-2 minutes.
• Add chickpeas. Stir and cook until heated through, about 1-2 minutes.
• Serve over brown rice.

CHICKPEA DUMPLINGS IN YOGURT SAUCE

Steps:

• Put 1 cup of the chickpea flour, some salt and pepper, the cayenne, asafetida, 1 teaspoon of the turmeric, the coriander, baking soda, and 1/2 cup of the yogurt in a food processor and pulse a few times to combine; scrape the sides of the container if necessary. With the machine running, gradually add warm water, a tablespoon or so at a time, until the mixture forms a smooth paste. Process, stopping to scrape the sides of the container if necessary, until the mixture is smooth and light.
• Add at least 2 inches of oil to a pot (a narrow pot will allow you to use less oil, but a broader one will allow you to cook more dumplings at once). Turn the heat to medium-high and bring the oil to about 350°F (a pinch of the chickpea batter will sink about halfway to the bottom before bouncing back up to the top when the oil is ready). Drop in the batter by teaspoons (it's easiest to pick up a bit of the batter with one teaspoon and scrape it off with another). Do not crowd; turn the dumplings once or twice and cook them until nicely browned, just 2 or 3 minutes. As the dumplings finish, transfer them to a bed of paper towels to drain.
• Now make the sauce: Combine the remaining chickpea flour and yogurt in a blender with 1 cup warm water; turn on the blender and process until smooth. Combine this mixture in the blender if it is large or in a bowl with another quart of water.
• Put 2 tablespoons oil into a saucepan or deep skillet and turn the heat to medium. A minute later, add the chile, cumin, fennel, cinnamon, coriander, and remaining 1/2 teaspoon turmeric and cook, stirring, for about 30 seconds. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Turn the heat to low and add the yogurt-chickpea flour mixture, along with a large pinch of salt. Cover and simmer for about 20 minutes. (You can prepare the dish several hours in advance to this point; cover and set aside until you're ready to eat.)
• Taste and adjust the sauce's seasoning; it should be mild with a touch of heat and quite fragrant. Fish out the cinnamon stick and the chile (you can eat the other spices). Add the dumplings and re-cover; cook just until they are heated through, 5 to 10 minutes. Garnish with the cilantro and serve.

CHICKPEAS AND DUMPLINGS

Steps:

• Heat 3 tablespoons of the vegan butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, shallot, chickpeas, bay leaf, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add the bouillon cube and 1/4 cup of the flour; stir until the bouillon has fully dissolved and the flour is toasted, about 1 minute. Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons vegan butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the half-and-half, lemon juice, dill and parsley with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
• Stir the peas into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more chopped dill and parsley.

GARBANZO AND CILANTRO (CHICKPEA AND CORIANDER) BURGERS

Steps:

• In a food processor, whiz the garbanzo beans, lemon zest, lemon juice, cumin, half the cilantro, egg and some salt and pepper. Scrape into a bowl and mix with 3oz of the breadcrumbs and the diced onions.
• Form 4 burgers, press remaining breadcrumbs onto both sides and chill for at least 10 minutes
• Heat the oil in a large frying pan until hot. Fry the burgers for 4 mins each side, keeping the heat on medium so they don't burn.
• To serve, slice each bun and fill with a slice of tomato, a burger, a few red onion slices, some cucumber slices and the remaining cilantro.