Thanks for your patience everyone, I’ve finally got around to posting this recipe. It’s been a long time coming, but I’ve had a few things on my plate (see below;).
These dumplings are perfect with pasta and a rich tomato sauce, but also ideal served in a wrap, as a canape/ starter.
This is a simple and versatile recipe that has recently become a staple in the BHK. I have noticed that non-vegan really dig these, they taste like dumplings but are made with chickpeas and oats. Easily made gluten-free and can be pan fried or baked. That to me is the hallmark of a staple recipe, something that is not too fussy, that can be whipped up in a short window of time and most importantly, are very delicious.
MIX IT UP
The base of chickpeas and oats can be played around with, you can take the flavours wherever you’d like to lead them; add spices for Indian dumplings, served with a spicy curry sauce; add za’atar and make things more Lebanese, serve in a wrap with tahini; add some chilli, ginger and coriander, serve with noodles and Chinese sauce (sweet and sour, black bean, hoisin…..) So, so many ways to make your dumplings shine!!
Jane and I are heading over to Spain very soon, can’t wait! In one way, it’s a shame to leave Snowdonia right now, so much sunshine and last night the mountains got their first little cap of snow and frost. Icy winds, sunny days, I love that about these wintery times. In this climate, I flip into soup mode. Just made a huge pan of veggie broth, old school, like my Nana’s did it. Plus some quinoa bread, not quite the same as Nana-made bread, but I reckon they would have liked it. Plenty of strawberry jam.
These dumplings have been discussed quite a bit over on our vegan cooking group on Facebook. I’ve been meaning to post this and a huge stack of recent recipes, but life has been nice and full recently. Lots of cooking, lots of cool new projects, lots of time hanging out in the mountains. It’s been a stunning autumn.
A NEW COOKBOOK!
I’m posting much less at the minute because I’m cooking much more. I’m very cool with this balance. I love the blog and facebook and all, so many awesome people and connections made, an online community of plant-lovin’ foodies, but being in the kitchen is where I’m best suited. If you’d seen me type, you’d know what I mean!! I’m better with a pan than a kepboard.
Thanks to all who have sent messages of support, many which say things like “Where’s your new book dude?” It’s coming and the time is now right, I wanted to wait until I had and idea and a group of recipes that really rocked!!
These bookie type things can take a while, but fingers crossed, I’ll have some more news soon. If you haven’t heard, here’s my last cookbook, Peace & Parsnips.
Any ideas about what you like in a cookbook? Do let me know in the comments below. I love to hear your feedback. Really, I write recipes partly for me, but another big part is for you. The readers of the BHK, I wonder a lot about what you’ll like and always listen to your comments.
Other news. We sent out our autumn newsletter recently, if you missed it, just sign up here, it takes a few minutes. We’ve got some cool interviews (are you interested in fermentation, we interview the Queen of Fermentation! Janice Clyne), plus recipes, pictures, news, events, loads of nice things. Sign up, we’ll send it across.
You can see that I like these dumplings with a little colour, from a hot pan. You can cook them on a lower heat if you like, we’re just really warming them through.
You can make the dumpling mix well in advance, keep in the fridge and just roll up the dumplings when you need them. They freeze well.
Another nice idea is to make a plain version of the mix, without the tomatoes and herbs, then flavour the dumplings as you like with different dishes. This makes them super versatile.
If you are cooking your own chickpeas, not using tinned, make sure they’re not overcooked or mushy. This will lead to a wet mix, which is not what we want. If this happens, I’d recommend adding gram/ chickpea flour until the mix firms up a little. Remember that once the mix cools, it will get thicker.
Italian Herb and Sun Dried Tomato Dumplings
The Bits – For 16 dumplings
2 medium onions (sliced)
3 cloves garlic (chopped)
2 tins chickpeas (drained)
3 teas dried Italian herbs (a mix of dried oregano, thyme, basil, rosemary, sage)
8 pieces sun dried toms, plus any oil (finely chopped)
125g oats (gluten-free oats are fine also)
1 1/2 teas salt
A few twists of black pepper
A sprinkle of chilli flakes (or more if you like your chilli)
Fresh basil leaves
In a large frying pan, add 1 tbs cooking oil, warm on medium high heat, add the onions and garlic. Saute for 5 minutes, until soft and golden.
Add the cooked onions and the rest of the ingredients to a blender, with any oil left on the board from chopping the sun dried tomatoes. Blend until smooth-ish. Some chunks are fine. Taste and season if you like.
With slightly wet hands, roll around 2 heaped tablespoons of mix into balls. Place on a plate.
Warm the frying pan again, add 2 tbs oil and warm on medium high heat, add some of your dumplings to the pan, don’t overcrowd. Roll them in the oil and get them well covered, fry them for 6-8, minutes, until golden all over and warmed through. Set aside. Fry in batches if needed.
Alternatively, preheat a fan oven to 180oC, lightly oil the dumplings and place onto a baking tray, then into the oven. Cook for around 15-20 minutes, until they are warmed through.
Serve with a rich tomato sauce, freshly torn basil leaves and pasta of your choice.
Chickpeas are a real nutritional powerhouse. They are filled with protein and fibre, also lots of minerals like iron, magnesium and potassium and vitamins like Vitamin C. Chickpeas are also a good source of calcium. Overall, the more chickpeas we can get onto our plates and forks, the better!