Ye’shimbra Duket Kwas

Name: Ye’shimbra Duket Kwas (Chickpea Tofu Dumplings)
Yield: Makes 25 dumplings
Cuisine: Ethiopian
Ingredients: ½ teaspoon ground coriander; ½ teaspoon granulated garlic; ¾ teaspoon salt; 1 teaspoon baking powder; 2 tablespoons tapioca starch or cornstarch; 2 tablespoons tapioca starch or cornstarch; ½ cup chickpea flour; 2 tablespoons minced bell pepper, Anaheim chile, or seeded and veined jalapeño chile; 2 tablespoons minced bell pepper, Anaheim chile, or seeded and veined jalapeño chile; 2 tablespoons minced bell pepper, Anaheim chile, or seeded and veined jalapeño chile; ½ small carrot, coarsely grated (¼ cup lightly packed); 1¼ cups baby spinach leaves, lightly packed, sliced into thin ribbons; ½ teaspoon granulated onion; ½ teaspoon salt; ⅛ teaspoon ground turmeric; 2 tablespoons Ye’qimem Zeyet; 2½ cups water; 1¼ cups chickpea flour

Chickpea Tofu Dumplings

Preparation info

Makes
25
dumplings

Difficulty
Easy

Appears in

Teff Love

By Kittee Berns

Published 2015

About

These soy-free dumplings have a crispy-chewy crust and creamy center. The first few times I made them, I couldn’t stop snacking on them and ended up not having enough for their intended purpose. As a result, I rewrote the recipe with a small built-in safety net so you’ll have a few extras in case the same thing happens to you.

Ingredients

Chickpea Tofu

2½ cups water
1¼ cups chickpea flour
½ te

Africa
Ethiopia
Snack
Vegan

Method

To make the chickpea tofu, put the water, chickpea flour, onion, salt, and turmeric in a blender and process on high speed until smooth, about 30 seconds. Pour into a medium saucepan and cook over medium-high heat, whisking or stirring constantly with a wooden spoon. When the mixture suddenly thickens, decrease the heat to medium and continue to whisk constantly for 5 minutes longer. As the chi