Winter is here and I love nothing more than a good old fashioned stew. The cold weather has really begun to set in and stews are perfect for this time of year. Due to a gluten intolerance I can no longer eat suet, which normally makes dumplings, but I have been looking for alternatives.
The kitchen is my favourite part of our home. I really enjoy being in it and inventing new recipes. When I thought of this one I was very excited. I have made chickpea burgers before but I have never tried to make a dumpling from them.
For me, chickpeas were a great alternative to suet. When I made the chickpea dumplings for the stew, they glued together well and held together well in the stew. These dumplings even gave the stew a creamy texture which we all enjoyed. It was a delicious stew that my little family loved eating.
- Sharp knife
- Chopping board
- Vegetable peeler
- Slow cooker
- Frying pan if using uncooked chicken
- Plastic brush
- Chicken or leftover chicken x 500g
- Leek x 1
- Butternut squash x 1
- Carrots x 2
- Courgettes x 2
- Potatoes x 2 large
- Cauliflower x 1 small
- Chickpeas x 1 tin
- Tahini x 2 tbsp
- Mixed herbs x 1 tsp
- Chicken stock x 600mls
- Salt and pepper to taste
- Peel, remove the seeds and cut the butternut squash into chunks.
- Now peel the carrots and courgettes and slice.
- Next peel the potato and cut into 1 inch pieces.
- Wash and slice the leek.
- Put all of these ingredients into the slow cooker.
- Pour in the stock and stir these ingredients together.
- Add salt and pepper to taste.
- Turn the slow cooker onto low for 8 hours and high for 4 hours.
- One hour before the end of the cooking time, drain the chickpeas in the colander.
- Put them into the food processor and add the tahini and mixed dried herbs.
- Blend these ingredients together.
- Once the mixture is blended together, begin to form 8 balls.
- If you have any, put chickpea flour on your hands, to stop them from sticking.
- Plus don’t worry if there are a few chickpeas left in the mixture it adds to the texture of the dish.
- Once all 8 balls are made, put them into the slow cooker.
- Thirty minutes before the cooking is over cut the chicken into chunks.
- Put the frying pan on a high heat on the hob. (If using uncooked chicken.)
- Pour oil into the pan and spread evenly across the base.
- When the pan is hot add the chicken and fry until golden brown.
- Once cooked add to the slow cooker.
- If using cooked chicken, cut into chunks and put into the slow cooker.
- Next put the saucepan on the hob and add water.
- Cut the cauliflower into florets.
- Bring the water in the pan to the boil and add the cauliflower .
- Boil for 5 – 10 minutes or until soft.
- Drain through the colander and add to the slow cooker.
- Now serve and enjoy.
Slow cooked Chicken and Chickpea Dumpling Stew is such an easy uncomplicated dish. The one thing I love about having a slow cooked meal is I can put all the food in the cooker and walk away from it. I don’t need to spend hours by the hob and then when I come back it feels like the dinner has cooked itself. It’s great for a lazy Sunday afternoon or a mid week meal. However you decide to eat this dish, as always, enjoy.
What’s your favourite slow cooker meal. Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx