Vegan Gondi ( Chickpea Dumpling Stew )
A traditional Persian-Jewish Shabbat hors d'oeuvres that I like to enjoy as a hearty meal. Made from ground caulifrlower and chickpeas, this recipe from my mother holds a sweet spot in my heart
Ingredients
- 1 lb. cauliflower
- 6 oz. /170g chickpea flour gram flour
- 1 yellow onion grated or finely chopped
- 1 yellow onion peeled and quartered
- 1/4 cup/58ml avocado oil
- 16 oz./400g canned/tinned chickpeas rinsed
- 2 bay leaves
- 1/2 tsp ground cumin
- 1/2 tsp turmeric + extra for the dumplings
- 1 tsp Cumin seeds
- 1/2 tsp Salt plus more for the dumplings
- crackling of pepper
- Fresh herbs for garnish optional
Instructions
- Bring 6 cups veg stock to the boil Lower to simmer. Add the cauliflower florets, the cumin seed, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp turmeric, bay leaves, and quartered onion.
- Let it simmer for 20 minutes. After 20 minutes Remove the cooked cauliflower, and add it to a bowl. discard the bay leaves.
- Mash the softened cauliflower, then add the grated onion, 1/4 tsp of turmeric, 1/4 cup oil, ground cumin, 1/4 tsp turmeric, 1/4 tsp of salt, and chickpea powder.
- Mix thoroughly without over-mixing. The mixture should be soft and sticky. Spoon the mixture into balls, and drop them onto the stock. Add the chickpeas to the broth. Bring to boil. Then lower the heat. Simmer 15-20 minutes. Garnish with your favorite herbs (optional). Noush-ie-Jan.
Video
Notes
Serve with basmati rice or enjoy as a soup.
Once the stew is cooled, store in the fridge for up to 3 days. You can freeze the Gondi dumplings on a baking sheet. Keeps in the freezer for up to 3 months. When frozen, transfer to a sealable bag or container.
Once the stew is cooled, store in the fridge for up to 3 days. You can freeze the Gondi dumplings on a baking sheet. Keeps in the freezer for up to 3 months. When frozen, transfer to a sealable bag or container.
Nutrition
Calories: 564kcal
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