Chickpeas & Dumplings
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 310.8
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 2,130.8 mg
- Total Carbs: 58.4 g
- Dietary Fiber: 10.6 g
- Protein: 11.4 g
View full nutritional breakdown of Chickpeas & Dumplings calories by ingredient
Introduction
This recipe is from peasandthankyou.com.I also added a handful of frozen peas to the recipe when I made it.
*Hint: Remove leftovers dumplings from stew and store in a separate container. This will prevent them from getting soggy. This recipe is from peasandthankyou.com.
I also added a handful of frozen peas to the recipe when I made it.
*Hint: Remove leftovers dumplings from stew and store in a separate container. This will prevent them from getting soggy.
Number of Servings: 4
Ingredients
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For the chickpea stew base:
1 c. onion, chopped
1 c. celery, chopped
1 c. carrots, chopped
1 T. minced garlic
1/2 t. salt
3/4 t. curry powder
1/2 t. dried oregano
3/4 t. dried rosemary
1/2 t. dried basil
4 c. vegetable stock
One 14 oz. can chickpeas, drained and rinsed
1 T. cornstarch
1 T. apple cider vinegar
For the dumplings:
1/2 c. whole wheat pastry flour
1/2 c. unbleached organic flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. dried oregano
1/2 t. dried basil
1/2 c. non-dairy or organic milk
1 T. vegan margarine (i.e. Earth Balance), melted
Directions
Spritz your pan with cooking spray or oil and place over medium high heat.
Add onion, celery and carrot and sauté for 4-5 minutes, until slightly softened and starting to brown.
Add garlic, salt, curry, oregano, rosemary and basil and sauté for an additional minute, until aromatic.
Carefully pour in vegetable stock, chickpeas and vinegar and bring to a low boil.
Put the cornstarch in a small bowl and remove a ladleful of the hot broth from the stew base and add it to the bowl. Whisk to remove any lumps.
Pour the slurry back into the pan, while stirring vigorously. Return to a boil and then lower heat to low.
Meanwhile for dumplings, in a medium bowl, combine flours, baking powder, baking soda, salt, oregano and basil.
Add milk and melted margarine, and stir until a dough just forms. Do not overmix.
Plop dough by heaping spoonful on top of stew until dough is gone.
Cover with lid and allow to “bake” over low for 15-17 minutes.
As much as you may want to lift the lid to peek at these, don’t do it.
Serve while hot and slightly doughy.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CATS_MEOW_0911.
Add onion, celery and carrot and sauté for 4-5 minutes, until slightly softened and starting to brown.
Add garlic, salt, curry, oregano, rosemary and basil and sauté for an additional minute, until aromatic.
Carefully pour in vegetable stock, chickpeas and vinegar and bring to a low boil.
Put the cornstarch in a small bowl and remove a ladleful of the hot broth from the stew base and add it to the bowl. Whisk to remove any lumps.
Pour the slurry back into the pan, while stirring vigorously. Return to a boil and then lower heat to low.
Meanwhile for dumplings, in a medium bowl, combine flours, baking powder, baking soda, salt, oregano and basil.
Add milk and melted margarine, and stir until a dough just forms. Do not overmix.
Plop dough by heaping spoonful on top of stew until dough is gone.
Cover with lid and allow to “bake” over low for 15-17 minutes.
As much as you may want to lift the lid to peek at these, don’t do it.
Serve while hot and slightly doughy.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CATS_MEOW_0911.
