Chickpeas and Dumplings
This chickpeas and dumplings recipe is a perfect vegetarian solution to creamy chicken and dumplings! Just as delicious, made with chickpeas!
Ingredients
- 3 tablespoon unsalted butter
- 1 small sweet onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- kosher salt and pepper
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
- 3 tablespoons all-purpose flour
- 3 to 4 cups chicken stock or vegetable stock
- 1 15 ounce can of chickpeas, drained and rinsed
- 1/4 cup heavy cream
- chopped fresh parsley, for topping
herbed dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- ½ teaspoon poultry seasoning
- 1 large egg lightly beaten
- ½ cup buttermilk
Instructions
- Melt the butter in a pot over medium-low heat. Once melted, stir in the onion, carrots, celery and garlic with a big pinch of salt and pepper. Stir in the rosemary and thyme. Cook until the vegetables soften, about 5 minutes.
- While the veggies soften, make the dumplings. Whisk together the 1 cup of flour, baking powder, salt and poultry seasoning in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.
- Stir the 3 tablespoons of flour into the pan, coating the vegetables to create a roux. Cook, stirring often, for 5 minutes, making sure it doesn’t burn. Slowly stream in 3 cups of the stock, stirring while doing so. Cook for another 5 minutes, letting the mixture come to a low boil - it should thicken a bit.
- Stir in the chickpeas. Stir in the cream. You want the mixture to be lightly bubbling over medium heat. Taste and season with more salt and pepper if needed.
- Take the dumpling batter and drop spoonfuls of it into the soup. Cook for 7 minutes, then flip the dumplings and cook them for 7 minutes more. If the mixture comes to a full boil, decrease the heat while simmering the dumplings.
- Sprinkle with parsley and serve!
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