Vegan Gondi (Chickpea Dumpling Stew) (WFPB)

6 cups vegetable stock
1 pound cauliflower
6 ounces /170 grams chickpea flour / gram flour
1 yellow onion, grated or finely chopped
1 yellow onion, peeled and quartered
1/4 cup / 58 milliliters avocado oil
16 ounces /400 grams canned/tinned chickpeas, rinsed
2 bay leaves
1/2 teaspoon ground cumin
1/2 teaspoon turmeric + extra for the dumplings
1 teaspoon cumin seeds
1/2 teaspoon salt, plus more for the dumplings
Fresh cracked black pepper
Fresh herbs for garnish, optional

1. Bring 6 cups veg stock to a boil, then lower to a simmer.
2. Add the cauliflower florets, cumin seeds, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp turmeric, bay leaves, and quartered onion.
3. Let it simmer for 20 minutes. After 20 minutes remove the cooked cauliflower, and add it to a bowl. Discard the bay leaves.
4. Mash the softened cauliflower, then add the grated onion, 1/4 tsp of turmeric, 1/4 cup oil, ground cumin, 1/4 tsp turmeric, 1/4 tsp of salt, and chickpea powder.
5. Mix thoroughly without over-mixing. The mixture should be soft and sticky. Spoon the mixture into balls, and drop them onto the stock.
6. Add the chickpeas to the broth. Bring to boil. Then lower the heat. Simmer 15-20 minutes. Garnish with your favorite herbs (optional).

1. You can freeze the Gondi dumplings on a baking sheet. Keeps in the freezer for up to 3 months. When frozen, transfer to a sealable bag or container.
2. Find more of Elena’s recipes at Vege Vaga and follow on Instagram.