Chickpea & Dumplings

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I love dumplings! There will soon be a family recipe that is a potato and onion soup with dumplings – starch lovers will rejoice! But chicken and dumplings was another favorite of mine. The veggies, and creamy broth, the soft chicken, the black pepper, and then the gooey soft chewy dumplings! Oh man!

One night last year it was cold and rainy. Chicken and dumplings just sounded right! So I “veganized” a simple recipe and tried it out. I decided to try both garbanzo beans and the shredded hearts of palm just to get the different textures and see which would be best. Well, since garbanzo beans already taste like boiled chicken, no doubt it was the winner. The seasoning on the hearts of palm was lost in the broth so when you had a few strands of the hearts of palm it didn’t have flavor or you tasted the brine. So only garbanzo beans it is!

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If you don’t want to add beans you can always do just veggie and dumplings and it will still give you what you want!

Chickpea & Dumplings

Ingredients

  • 2 tbsp earth balance
  • 2 cans of chickpeas with aquafaba (bean water) set aside
  • 3 ribs celery, chopped
  • 1 large onion, chopped
  • 1 large carrot, diced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/4 cup flour
  • 2 “chicken” bouillon cubes
  • 2 bay leaves
  • 3 quarts water
  • 1 recipe of cream of celery
  • DUMPLINGS
  • 2 cups flour
  • 1 tsp salt
  • about 3/4 c ice water

If you have people who want chicken, you can always boil 1-2 chicken breasts in chicken or vegetable broth and some of the garlic powder and salt and pepper to add flavor. Once cooked, shred and keep on the side for them to add.

Directions

  1. In a large pot, melt earth balance butter on medium heat and add in the chickpeas, celery, onion, and carrot and cook until the onion is translucent, about 5-8 minutes. Add in the salt, pepper, garlic powder and flour and coat the beans and veggies in the dry ingredients, 1 minute. Then take the reserved aquafaba and add water to it until it’s a total of 4 quarts of liquid. Add the liquid to the pot with the bay leaves and bouillon cubes. Simmer.
  2. Make the dumplings. Mix together the flour and salt. Make a hole in the middle of the bowl by pushing the flour to the sides, slowly add in the ice water, mixing from the center to the sides. Keep adding until dough is moist and firm, about 3/4 cup. Knead dough and let rest for a few minutes.
  3. Add in the cream of celery to the pot and stir to combine. The broth should be thickening.
  4. Take the dough and pull small 1/2 inch pieces of dough and add to the pot. Once all the dough is inside the pot, slowly stir in a circular motion so that the dough doesn’t settle. Stir slowly until the dumplings rise and float to the top, about 3-4 minutes.
  5. Season to taste – adding more salt, pepper, and garlic powder if needed. Take the bay leaves out, and serve!

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