Vincentian Madongo Dumpling & Spiced Chickpea Stew – Authentic Saint Vincent & Grenadines Recipe
Unique to Saint Vincent (the world’s arrowroot capital), pairing spiced chickpeas with tender island dumplings.
- Country of Origin
- 🇻🇨 Saint Vincent & Grenadines (Caribbean, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Grated arrowroot/sweet potato nutmeg dumplings, Chickpeas, Spinach, Coconut milk, Nutmeg
Ingredients for Vincentian Madongo Dumpling & Spiced Chickpea Stew (4 Servings)
- 1.25 lbs (or 2.5 cups) grated arrowroot/sweet potato nutmeg dumplings, prepped into bite-sized pieces
- 1.5 cups chickpeas, washed and trimmed
- 1 cup spinach
- 1 medium onion and 3 cloves garlic, finely minced with coconut milk
- 1.5 tbsp traditional Saint Vincent & Grenadines seasoning (nutmeg, thyme, garlic, ginger)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown grated arrowroot/sweet potato nutmeg dumplings for 5 minutes.
- Add minced onion, garlic, coconut milk, and nutmeg, thyme, garlic, ginger, stirring for 2 minutes until deeply aromatic.
- Add chickpeas and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in spinach right before serving warm.