Ingredients
- Leek 1
- Garlic cloves 2
- Celery stalks 2
- SpinneysFOOD Bottled Drinking Water 1.28ltr
- Nutritional yeast 3 tbsp
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- SpinneysFOOD Fine Turmeric 1 tsp
- SpinneysFOOD Fine Salt 1½ tsp
- Brown Miso 2 tbsp
- SpinneysFOOD Organic Chickpeas 10. 1 x 400g tin
- Chickpea flour 150g
- Baking powder ½ tsp
- SpinneysFOOD Fine Paprika 1 tsp
- Soya yoghurt 2 tbsp
- SpinneysFOOD Fresh Parsley A handful
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."
Celery, chickpea and dumpling stew
Asian 20 Mins Prep · 20 Mins Cook
- 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.