Chickpea And Coriander Dumplings (Garbanzo And Cilantro) - cooking recipe

Ingredients

4 ounces self-raising flour, sifted
2 ounces shredded vegetable suet (I use Atora light)
0.5 (14 ounce) can chickpeas, drained (garbanzos)
2 tablespoons fresh coriander, chopped (cilantro)
seasoning, to taste (I like to add a good grind of Ukuva iAfrica brand \"Moroccan Harissa Spice Blend\")
5 -6 tablespoons water

Preparation

Roughly chop the chickpeas (I do this by hand because you want chopped chickpeas, not hummus :-) it takes no time at all with a mezzaluna).
Mix the flour, vegetable suet, chickpeas, coriander and seasoning together.
Add water and mix to form a soft dough; divide and shape the dumpling dough into 8 balls (it helps if you have slightly floury hands when shaping the dumplings).
Place dumplings on the top of a part cooked soup, stew or casserole and return dish to the stove top or oven to finish cooking (see below).
COOKING NOTES: for stove-top meals, place dumplings onto food 20 minutes before its finished cooking time, cover with a well fitting lid for remaining cooking time; for oven meals the dumplings will be happy sitting on food being cooked at 350F/180C for up to an hour, alternatively place dumplings onto food 30 minutes before finished cooking time, cover for 25 minutes, remove cover for last 5 minutes of cooking.