I remember making chicken and dumplings in my pre-veg days, but this chickpeas and dumplings recipe beats that by a million. It’s easy to make, too. (as long as you have patience for the dough; if not, use pre-made vegan biscuit dough… Shh. I won’t tell.)
Just make sure your broth is really hot before you drop your dumplings. I’ve learned this is key in my trial and error of this dish, but, hey, it’s been a yummy journey! ;-)
Chickpeas and Dumplings
One small yellow onion, diced
2 minced garlic cloves
1 can of coconut milk (if desired, use lite to reduce fat)
7 cups veg stock (or 3 veg bullion cubes + 7 cups filtered water)
2-3 cans chickpeas, drained and rinsed (or make your own crockpot chickpeas)
3-4 cups frozen vegetables (I use an organic peas/corn/carrot/green beans mix)
Black pepper, to taste
2-3 Tbs. flour or cornstarch (if you use cornstarch, mix it with a little warm water first to make a slurry, then pour it into the soup)
dumpling dough (recipe below)
I used this recipe for the dumpling dough. Thanks, Minimalist Baker!! :-)
Note: this recipe calls for self-rising flour; you can make it yourself! Another Note: I used whole wheat all purpose flour. I also halved the dough recipe for this soup. You could make the whole recipe, use what you want for dumplings, then use the rest to make biscuits! Yum!
Make your dumpling dough first (recipe above). Tear dough into one inch pieces and set aside.
Sauté the diced onion with a tablespoon of the canned coconut milk for about ten minutes over medium heat, or until translucent. Add garlic and sauté for a couple of minutes, until fragrant. Slowly add the stock, flour, chickpeas, and vegetables, stir well, and bring to a low boil.
Gently drop the dumpling pieces into the bubbling soup, cover, reduce heat to medium/low, and let them steam for about 5 to 10 minutes. They should be fluffy and floating on the top. Feel free to taste test at this time, and remove from heat if dumplings are cooked through. Serve, adding black pepper if desired. That’s it! :-)
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