Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 0.5 cup warm water, 0.5 teaspoon active dry yeast, and 0.25 teaspoon sugar; let stand for 5 minutes until foamy. Add 1 cup chickpea flour and 0.25 teaspoon salt, then mix until a soft dough forms. Cover the bowl with a cloth and let the dough rise in a warm place for 30 minutes, or until slightly puffed.

2. 2

   Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 large finely chopped onion and sauté for 8-10 minutes until softened and translucent. Add 3 minced garlic cloves, 1 teaspoon ground cumin, 0.5 teaspoon ground coriander, and 0.25 teaspoon red chili flakes (if using), and cook for 1 minute more until fragrant.

3. 3

   Stir in 1 can (15 ounces) rinsed and drained cooked chickpeas, 1 cup vegetable broth, and 1 can (14.5 ounces) undrained diced tomatoes. Bring the mixture to a simmer, then reduce heat to low and cook for 15 minutes, allowing the flavors to meld.

4. 4

   While the stew simmers, lightly flour your hands. Take small portions of the fermented chickpea dough and roll them into pea-sized balls, about 0.5 inch in diameter. Carefully drop these fermented chickpea dumplings into the simmering stew, making sure they do not stick together.

5. 5

   Increase the heat slightly to maintain a gentle simmer. Cover the pot and cook for 10-12 minutes, or until the fermented chickpea dumplings are cooked through and have floated to the surface.

6. 6

   Remove the pot from the heat. Stir in 0.5 cup fresh chopped cilantro and 0.25 cup fresh chopped mint. Season the stew with salt and black pepper to taste.