Vegan dumplings and Chickpeas

Vegan dumplings and Chickpeas

Serves 4


1 pack Beyond Meat mince

1 onion finely chopped

1 tsp turmeric

2 tbsp miso 

4 garlic cloves finely chopped

1 1/2 cup cooked chickpeas

1 tsp harissa

1 cup of water

Some greek yoghurt for serving (optional)

2 celery stalks thinly sliced diagonal




  1. Heat olive oil over medium heat. Saute the onion till brown, around 5 mins.
  2. Add turmeric, miso and harissa and garlic. Cook stirring and smashing down on miso constantly.
  3. Add chickpeas and water, cover with the lid and let it simmer for 5 minutes. Season with salt.
  4. Using damp hands form the BM mince into balls. 
  5. Gently drop the dumplings into soup and let it simmer for 15 more minutes.
  6. Add celery and simmer for 3 more minutes.
  7. Ladle into bowls and top with yoghurt.

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