Some weeks ago now, Becca at Amuse Your Bouche posted a recipe for chickpea dumplings in sweet potato gravy. I made it, and it was delicious, but the chickpea dumplings were really rather solid. I think they would have been better with some kind of raising agent added.
Anyway, I wanted to put my own take on it. I was vaguely thinking of trying to make noodles with chickpea flour, but I've tried that before and it was a disaster. So I thought I would make ordinary noodles, and then add some chickpeas to the recipe. This was how I adapted it.
1 medium-sized sweet potato
2 cloves garlic (I have some lovely garlic just now, from my brother's garden!)
1 sweet pepper
1 quantity cooked chickpeas (1/2 cup uncooked, or a drained tinful)
1 tin tomatoes
500 ml stock
Seasoning, including cumin and turmeric
250 ml plain flour
Enough water to mix
Chop the vegetables and sauté in a little cooking oil.
It was delicious, but I now have indigestion.....