Chickpea And Coriander Dumplings (Garbanzo And Cilantro)

• 4 ounces self-raising flour, sifted
• 2 ounces shredded vegetable suet (I use Atora light)
• 0.5 (14 ounce) can chickpeas, drained (garbanzos)
• 2 tablespoons fresh coriander, chopped (cilantro)
• seasoning, to taste (I like to add a good grind of Ukuva iAfrica brand "Moroccan Harissa Spice Blend")
• 5 -6 tablespoons water

1. Roughly chop the chickpeas (I do this by hand because you want chopped chickpeas, not hummus :-) it takes no time at all with a mezzaluna).
2. Mix the flour, vegetable suet, chickpeas, coriander and seasoning together.
3. Add water and mix to form a soft dough; divide and shape the dumpling dough into 8 balls (it helps if you have slightly floury hands when shaping the dumplings).
4. Place dumplings on the top of a part cooked soup, stew or casserole and return dish to the stove top or oven to finish cooking (see below).
5. COOKING NOTES: for stove-top meals, place dumplings onto food 20 minutes before its finished cooking time, cover with a well fitting lid for remaining cooking time; for oven meals the dumplings will be happy sitting on food being cooked at 350F/180C for up to an hour, alternatively place dumplings onto food 30 minutes before finished cooking time, cover for 25 minutes, remove cover for last 5 minutes of cooking.

flour, vegetable suet, chickpeas, fresh coriander, seasoning, water

Taken from www.food.com/recipe/chickpea-and-coriander-dumplings-garbanzo-and-cilantro-119278 (may not work)