Red Pea Soup With Dumplings
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Rinse kidney beans under cold running water, then place in a large bowl and cover with 2 litres cold water and soak overnight.
Strain beans into a colander, rinse again and discard any damaged beans. Bring a large saucepan of water to the boil. Add beans to boiling water, return to the boil, cover and cook for 10 minutes. Reduce heat to medium and cook for a further 10 minutes or until beans are starting to become tender.
Add coconut cream, carros, pumpkin, potato, choko, 80 ml water, garlic and chilli, cover and cook for a further 30 minutes.
Meanwhile, to make dumplings, place flour and 1 tsp salt in a bowl and gradually stir in 150 ml water until combined. Knead dough on a lightly floured work surface until smooth. Divide dough into 12, roll each piece into a ball, flatten slightly and shape into oblongs.
Stir capsicum, onions, thyme, allspice berries, seasoning, 1 tsp salt, 1 tsp pepper, ginger and butter into soup. Add dumplings and cook for 15 minutes or until dumplings are cooked through. Divide soup and dumplings among bowls and serve.
400 g (2 cups) dried red kidney beans
270 ml coconut cream
2 carrots, peeled, thickly sliced
350 g butternut pumpkin, peeled, cut into 3cm pieces
350 g potato, peeled, cut into 3cm pieces
240 g choko, peeled, cut into 3cm pieces
1 garlic clove, chopped
1 Scotch bonnet chilli
300 g (2 cups) plain flour
1 green capsicum, chopped
1 spring onion, green part only, chopped
1 onion, chopped
1 thyme sprig
6 allspice berries
2 tsp all-purpose seasoning
2½ cm-piece ginger, peeled, finely chopped
30 g butter
Hinzugefügt von: Natália Martins
Konsultiert: 2155 X
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