Curried tomato stew with chickpea dumplings from Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals (page 107) by Gena Hamshaw

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Notes about this recipe

  • SugarFree_Vegan on February 10, 2024

    I found the dumplings tasted a bit too much of chickpea flour, I think that if I'd made them into much smaller dumplings that this would have been nicer, they also needed a bit more seasoning I think too. I wonder if they were made with vegan yoghurt instead of water that this might make them tastier?

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