Chickpea Flour Stew With Dumplings Recipes

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.

Steps:

• Put the yogurt in a large bowl. Beat lightly with a fork and whisk until creamy and smooth. Slowly add 5 cups water and mix.
• Put the chickpea flour in another large bowl. Very slowly, add the yogurt mixture, mixing well as you do.
• Remove lumps as they appear, and strain it if the final paste is still lumpy.
• Heat the oil in a large pan over medium heat. When hot, add the cumin seeds, fennel seeds, nigella seeds, fenugreek seeds, and last of all the red chillies. When the chillies darken, add the coriander and turmeric, and a moment later, the chickpea flour and yogurt mixture.
• Add the salt and bring to a boil. Turn heat to low, cover partially and simmer for 25 minutes. Turn off the heat.
• While that is cooking, make the dumplings.
• Put the chickpea flour in a bowl. Add the salt and baking soda.
• Mix. Add the yogurt and mix well with a wooden spoon. You should have a thick but "droppable" paste. Add more yogurt if necessary.
• Continue to beat the paste vigorously with the wooden spoon for about 10 minutes, or until it becomes light and airy.
• Put vegetable oil into a large frying pan to about 3/4 inch deep. Heat the oil over medium heat.
• When oil is hot, lift up a blob of paste, about 3/4 inch in diameter, on the tip of a teaspoon. Release it into the oil with the help of a second teaspoon.
• Make all the dumplings this way, dropping them into the oil in quick succession. Turn the dumplings around and fry them slowly until they are cooked through and reddish.
• Remove the dumplings with a slotted spoon and pace them on a plate lined with absorbent paper towels. Let them cool slightly and then cover tightly.
• 10 minutes before you eat, heat the soup mixture over medium heat.
• When hot, add all the dumplings, then cover and simmer for another 10 minutes.
• Serve with basmati rice and chutney and enjoy!