Chickpea Stew with Sweetcorn Dombolo
A hearty South African-inspired vegetable stew with fluffy steamed sweetcorn dumplings.
A rich, warmly spiced chickpea and vegetable stew topped with soft, fluffy sweetcorn dombolo that steam right in the pot. The sweetcorn adds a subtle sweetness that works beautifully with the savoury, spiced gravy, while chickpeas and vegetables make this a hearty meat-free meal.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Make the Sweetcorn Dombolo
Place the cake flour, instant yeast, sugar and salt in a large bowl and mix together.
- 2
Gradually add the lukewarm water, mixing until a soft dough forms. Add only as much water as needed—the dough should be soft and slightly tacky rather than wet.
- 3
Add the sweetcorn kernels and vegetable oil and knead until evenly incorporated and the dough is smooth and elastic.
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Ivana Sanshia’s note
Dombolo is a South African steamed bread. In this version, individual portions cook directly over the stew, absorbing some of its aroma while steaming.
In this South African recipe, cake flour refers to the commonly sold South African-style wheat flour used for everyday baking. If you're making the recipe somewhere this terminology differs, use a standard lower-protein plain flour rather than assuming it means an American-style highly chlorinated cake flour.
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