Cooking With the Chef

Garbanzo Beans and Dumplings 

2 cups dry garbanzo bean 

10 cups water

3 cloves, whole

1 bay leaf

½ c onion, diced

1 stalk celery, minced

½ bell pepper, diced

½ cup carrot, diced

2 Tablespoon olive oil

2 Tablespoons yeast flakes

2 teaspoons chicken-style seasoning (vegan)

1 teaspoon fresh sage

2 clove garlic, crushed

1 Tablespoon fresh thyme

1 scotch bonnet pepper, whole optional 

1 teaspoon kosher salt

Dumplings 

2-1/2 cup (300g) unbleached white flour

200ml water 

3/4 teaspoons (2g) salt 

Directions 

 Soak beans overnight, then add the 10 cups of water, clove and bay leaf. Cook on low-medium heat for about about 1-2 hours or until tender.  In a skillet, sauté  onion, garlic, celery, and carrots in olive oil until tender. Add seasonings. Cook for 2 more minutes, then add it to the chickpea and the dumplings. Finally, add the whole scotch bonnet pepper for fragrance and a slight hint of heat. Cover and cook 10–20 more minutes.

Dumplings 

In a  bowl add the flour and salt then make a well in its centre and pour in the water. Knead your dough until it is smooth and elastic, but not sticky or tacky. 

Take out a small piece of the dough and roll it round between the palms of your hands and place the balls into your beans.