Ingredients
| 4 tablespoons olive oil, plus extra to fry | |
| 1 teaspoon Aleppo chilli flakes or gochugaru (mild chilli flakes) | |
| 1 teaspoon paprika | |
| 1 onion, finely chopped | |
| 6 green cardamom pods, seeds only | |
| 1 teaspoon cumin seeds | |
| 1 teaspoon coriander seeds | |
| 1 x 400g can chickpeas, drained but not rinsed | |
| 1 x 300g pack round dumpling pastry/wrappers | |
| 250g Re Probiotic Yoghurt Natural | |
| 1-2 cloves garlic, grated | |
| 1 teaspoon dried dill | |
| ½ teaspoon sumac | |
| a handful of fresh mint leaves, very finely sliced | |
| 400ml vegetable stock, boiling |
Re Probiotic Yoghurt Natural is creamy and complex with a balance of sour and sweet milkiness from single-source milk. Thick, scoopable and creamy, it is perfect in this dish of spiced chickpea dumplings, which are based on Central Asian/Turkish manti, where the yoghurt sauce is essential to the finished recipe.
View the recipe collection here
Instructions
| 1. | First make chilli oil by mixing 2 tablespoons olive oil with the chilli flakes and paprika (if you like things spicy you can use half regular chilli flakes or add cayenne pepper to taste). Set aside. |
| 2. | Heat the remaining 2 tablespoons olive oil in a frying pan over a medium heat. |
| 3. | Add the onion with a good sprinkle of salt and cook for 20 minutes until dark golden. |
| 4. | Grind the cardamom, cumin and coriander seeds to a powder. |
| 5. | Add these to the onion and cook for a further 2 minutes then stir in the chickpeas, crushing them with a potato masher and fork into a cohesive mixture. |
| 6. | Have a little bowl of water and a pastry brush ready. |
| 7. | Lay out a few dumpling wrappers and brush water around the edges. |
| 8. | Put a heaped teaspoon of chickpea mixture into the centre. |
| 9. | Bring two opposite edges together to seal in the middle then bring the other two edges to the middle and seal all the seams. |
| 10. | Place on a tray and repeat with the remaining wrappers. |
| 11. | Combine the yoghurt, garlic and dill and season to taste with salt. |
| 12. | Spread onto a wide bowl and drizzle with the chilli oil and scatter with sumac and mint. |
| 13. | Heat a little oil in a frying pan with a lid over a medium-high heat. |
| 14. | Fry half the dumplings for 5 minutes until the bases are golden then pour over half the hot stock. |
| 15. | Cover and cook for 10 minutes, uncovering the pan for the last 3 minutes to evaporate any remaining liquid. |
| 16. | Repeat for the remaining dumplings. |
| 17. | Serve the dumplings with the yoghurt sauce – you can either dip them in the sauce or spoon it over. |
Recipes & food styling Fiona Smith
Photography Aaron McLean
Styling Fiona Lascelles