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4.55 from 11 votes

Chickpea dumplings in sweet potato gravy

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 4 people
Author: Becca Heyes


For the sweet potato gravy:

  • 1 tbsp oil
  • 1 onion, diced
  • 1 medium sweet potato, peeled and cut into 1cm dice (~ 2 cups when diced)
  • 1 bell pepper, diced (red, orange or yellow)
  • 400 g tinned tomatoes (~ 1 1/3 cups)
  • 500 ml (~ 2 cups) vegetable stock
  • Black pepper
  • 1 tbsp smoked paprika
  • 2 tsp ground turmeric
  • 1 tsp ground cumin

For the chickpea dumplings:

  • 100 g (~ 1/2 cup) vegetable suet
  • 150 g (~ 1 cup) chickpea flour (gram flour)
  • 50 g (~ 1/4 cup) plain flour
  • Few sprigs fresh parsley, finely chopped
  • Few sprigs fresh coriander (cilantro), finely chopped
  • Salt
  • Black pepper
  • 175 ml (~ 2/3 cup) water


  • To make the sweet potato gravy, heat a dash of oil in a large, deep saucepan. Add the diced onion, sweet potato and pepper, and cook over a medium heat for a few minutes, until the onion is soft and translucent. Add the tin of chopped tomatoes, vegetable stock, and some black pepper, along with the spices. Bring to a simmer, and cook until the sweet potato is very soft - at least 20 minutes.
  • When the vegetables are very soft, use a hand blender to blend the sauce until smooth. At this point, you can add a dash more water if needed, until the sauce reaches your desired consistency.
  • To make the chickpea dumplings, combine the suet, chickpea flour and plain flour in a bowl, along with the chopped herbs and a generous pinch of salt and pepper. Add enough water to bring the mixture together into a sticky dough (stir with a spoon, as it will just stick to your hands) - I used about 175ml.
  • Add the dumpling mixture to the sweet potato gravy in tablespoon-sized dollops - I ended up with 12 dumplings in total. Don't worry if they drop down into the gravy. Cover the pan, and cook gently for a further 15-20 minutes, until the dumplings are firm.