Name: Toasted barley with creamy butter beans
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 3 to 4 servings
Cuisine: Main Meals
Ingredients: For the barley: ,pearl barley 300 g,weak vegetable stock 4½ cups, sea salt and freshly ground black pepper, to taste ,For the butter beans: ,butter beans 1 x 400 g can,baby leeks, thinly sliced 200 g,olive oil 2 T,butter 1 T,garlic, crushed 1 clove,vegetable stock 1 cup,cream ¼ cup,to taste ,For the topping: ,sage 10 g,olive oil 2 T,salt, to taste

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Chicken dumplings on baked chickpeas

Difficulty Easy

Prep Time 45 minutes, plus 1 hour’s chilling time

Cooking Time 45–50 minutes

Ingredients

For the dumplings:

500 g Woolworths chicken mince
3 onions, peeled and processed or grated
100 g chickpea flour
¼ cup olive oil
1 t ground cumin
1 t ground coriander
1 t salt
black pepper, to taste
2 litres weak chicken stock about, for simmering
125 g chickpea pasta (optional)
wild rocket, for serving

For the baked chickpeas:

2 x 400 g cans chickpeas
¾ cup olive oil
200 g baby leeks, thinly sliced
2–3 cloves garlic, grated
1 lemon, zested and juiced
1 t ground cumin
1 t ground coriander
sea salt and freshly ground black pepper, to taste

Method

1. With wet hands, mix the dumpling ingredients, except the stock, pasta and rocket, to form a soft dough. Shape into rough balls of about 60 g each, it should make 18–20 balls. Chill for at least an hour.

2. With wet hands, reshape the dumplings into balls and simmer, submerged in the stock, tightly covered, for 50 minutes, or until plump and cooked. Remove using a slotted spoon and use the stock for cooking the pasta according to package instructions (if using). Remove the pasta using a slotted spoon and mix with the baked chickpeas. Spoon the remaining liquid over the dumplings.

3. To make the chickpeas, preheat the oven to 160°C. Drain the chickpeas. Pour the olive oil into a suitably sized baking dish.

4. Mix in the remaining ingredients. Cover tightly with foil and bake for 45 minutes, turning around halfway, until the leeks are very soft. Check the seasoning.

5. Top servings of chickpeas and pasta with the dumplings and garnish.

Cook's note: This recipe is derived from the delicious spiced Persian gnudi in my much-loved, much-used Honey & Co. Cookbook by Sarit Packer and Itamar Strulovich (Salt-Yard Book Co.). Leftover chickpeas, pasta and rocket dressed with olive oil and lemon juice make a tasty, substantial salad.

Find more mince recipe here.

Photographs: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Kate Ferreira

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Toasted barley with creamy butter beans