Simple dumplings simmered in broth with veggies and chickpeas come together for a delicious one pot dinner. I served this stew with crisp green salad.
INGREDIENTS
1/4 cup vegan butter
1 onion, chopped
3 carrots, peeled & sliced
2 stalks celery sliced
2 cloves garlic, minced
1.5 tsp dried thyme
1/2 cup white wine(optional)
1/4 cup flour
4 cups "No Chicken" broth
1/2 cup plant-based half & half cream
1 bay leaf
15 oz can chickpeas, drained and rinsed
1 cup frozen peas
(Dumplings)
1/3 cup chopped fresh parsley
1 cup flour
1/2 tsp salt
1 tsp baking powder
1/3 cup plant milk
3 Tbsp olive oil
DIRECTIONS
1. In a large lidded skillet/stockpot/dutch oven over medium-high heat add vegan butter. Once melted, sauté the onions, carrots and celery until translucent, approximately 5 to 6 minutes. Season well with salt and pepper. Add garlic and thyme and continue to sauté for another minute. Pour in white wine if using and continue to cook for another 2 minutes. Sprinkle flour over mixture, stir and continue to cook another 2 minutes. Slowly pour in the broth a little at a time and bring to a boil. Add cream and bay leaf. Simmer for 10 minutes.
2. In a medium bowl, stir together chopped parsley, flour, salt, baking powder, plant milk and olive oil. Roll dough into 16 balls and set aside on waxed paper.
3. Stir chickpeas and peas into soup. Return to a low boil. Drop dumpling balls into skillet, evenly separated. Cover and simmer for 9 to 10 minutes. Taste and adjust seasoning before serving.
