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.

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.

CHICKPEAS WITH MINT, SCALLIONS AND CILANTRO

Steps:

• Pour soaked chickpeas into a colander to drain and put in a medium-size soup pot. Add water to cover by 1 inch and bring to a boil. Add onion, bay leaves, cinnamon and 2 teaspoons salt. Skim off and discard any rising foam. Lower heat and simmer gently for about 45 minutes, until tender. (May prepare in advance and reheat).
• Drain hot chickpeas (reserve broth for another purpose, such as soup) and discard onion and aromatics. Return chickpeas to pot and add olive oil and turmeric or saffron, stirring to distribute. Taste for salt and adjust.
• Transfer to a warm serving bowl. Mix mint, scallions and cilantro together and sprinkle over top. Serve warm.