Why You’ll Love this Golden Chickpea-Cilantro Dumpling
Comfort in a bite, that’s what these golden chickpea-cilantro dumplings deliver to your table.
I’m obsessed with how they transform any simple stew into something special, adding both substance and flavor in one beautifully rustic package.
The texture? Pure magic—fluffy yet substantial, with little pops of chickpea goodness in every mouthful.
That hint of fresh cilantro cuts through rich stews perfectly, while the Moroccan Harissa option adds a whisper of warmth without overwhelming.
Versatile little clouds, really.
Plop them on soups, stews, or casseroles. Your dinner guests will wonder what your secret is.
What Ingredients are in Golden Chickpea-Cilantro Dumpling?
These dumplings require just a handful of simple ingredients that work together to create something truly special. What I love most about this recipe is how it transforms pantry staples into little clouds of flavor that float atop your favorite stew or soup. The combination of chickpeas and cilantro creates a beautiful golden-speckled dumpling with Mediterranean and North African influences that can elevate even the most basic dish.
- 4 ounces self-raising flour, sifted
- 2 ounces shredded vegetable suet (Atora light recommended)
- Half a 14-ounce can of chickpeas, drained
- 2 tablespoons fresh cilantro (coriander), chopped
- Seasoning to taste (Moroccan Harissa Spice Blend works beautifully)
- 5-6 tablespoons water
When shopping for these ingredients, quality matters in a few key areas. First, don’t substitute the self-raising flour unless you’re willing to add baking powder to plain flour. The vegetable suet gives these dumplings their characteristic lightness, but you might find it labeled as “vegetable shortening” in some stores. For the cilantro, fresh is non-negotiable—dried simply won’t provide that bright, aromatic quality that makes these dumplings sing. And while the recipe suggests Moroccan Harissa seasoning, feel free to experiment with your favorite spice blend that complements the main dish you’re serving with these golden bites of comfort.
How to Make this Golden Chickpea-Cilantro Dumpling
Making these golden dumplings is surprisingly simple, almost therapeutic in its tactile nature. To begin, take your half can (about 7 ounces) of drained chickpeas and roughly chop them by hand. This is one of those moments where technology isn’t necessarily your friend—you want actual chopped pieces, not accidental hummus. A mezzaluna knife works beautifully here, creating the perfect texture in just a minute or two.
Once your chickpeas are prepped, combine 4 ounces of sifted self-raising flour with 2 ounces of shredded vegetable suet in a mixing bowl. Add those hand-chopped chickpeas, 2 tablespoons of freshly chopped cilantro (remember, fresh is non-negotiable here), and your seasoning to taste. Maybe a few grinds of that Moroccan Harissa Spice Blend if you’re feeling adventurous?
Now gradually add 5-6 tablespoons of water, mixing gently until you form a soft dough. The texture should be pliable but not sticky—you know you’ve hit the sweet spot when it holds together without clinging desperately to your fingers.
With slightly floury hands (this little trick prevents sticking), divide and shape the dough into 8 equal balls. For more complex recipes, a professional food processor can save time with the initial ingredient prep, though hand-chopping is preferred for these particular dumplings. These ready-to-cook dumplings now go atop your favorite partially cooked stew, soup, or casserole.
For stovetop cooking, place them on about 20 minutes before the dish is done, cover with a tight-fitting lid, and let them steam to fluffy perfection. For oven preparations at 350°F/180°C, the dumplings can sit happily on your dish for up to an hour, or add them 30 minutes before completion, covering for 25 minutes and then uncovering for the final 5 minutes to develop a slight golden crust.
The transformation from simple ingredients to pillowy, golden-speckled dumplings feels almost magical, don’t you think?
Golden Chickpea-Cilantro Dumpling Substitutions and Variations
While the traditional recipe for these Golden Chickpea-Cilantro Dumplings is already a winner, I’m all about adapting recipes to what you have on hand or your dietary needs.
Can’t find vegetable suet? Try cold butter cut into small pieces or coconut oil as substitutes.
Not a cilantro fan? Swap in parsley, dill, or basil. For a gluten-free version, use your favorite gluten-free flour blend plus a pinch of baking powder.
Want to play with flavors? Add minced garlic, lemon zest, or swap the Moroccan spices for curry powder or smoked paprika.
You could even try black beans instead of chickpeas for a different twist.
What to Serve with Golden Chickpea-Cilantro Dumpling
Since these fluffy, aromatic dumplings already pack such wonderful flavor, they deserve to be paired with dishes that complement their Moroccan-inspired profile.
I love floating them atop a spiced tomato stew with roasted vegetables, where they soak up all those lovely juices. They’re divine with a hearty lentil soup or a chickpea tagine.
For something unexpected, try them with a slow-cooked lamb shoulder or vegetable curry. The herbal notes in the dumplings cut through rich, savory dishes beautifully.
Want something lighter? A simple vegetable broth works too. The harissa seasoning creates such a perfect bridge between the dumplings and whatever they’re served with.
Final Thoughts
These golden chickpea-cilantro dumplings have completely transformed how I think about comfort food.
There’s something magical about the way they float atop a simmering stew, soaking up all those rich flavors while maintaining their distinct, herbaceous character.
What makes them truly special? Perhaps it’s their versatility—equally at home in a Moroccan-spiced tagine or a simple vegetable soup.
Or maybe it’s how they elevate even the most basic dishes into something memorable.
I’m convinced these dumplings represent comfort food at its finest: unpretentious, nourishing, and utterly satisfying.
Worth every minute of their simple preparation.
