5.0 from 9 votes
Chickpeas and Dumplings
A meatless version of Chicken and Dumplings, inspired by Thrifty Veggie Mama and Saveur, and adapted from Martha Stewart.
Total Time
45 mins
Servings: 4 -6 servings
Calories: 312 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 3 tablespoons butter
- 1 onion diced
- 2 cloves garlic minced
- 3 medium carrots peeled and sliced
- 1 large parsnip sliced
- 2 small red potatoes diced
- 3 ribs celery sliced
- 1 teaspoon dried thyme
- 2 dried bay leaves
- 1 cup all-purpose flour divided
- 1 ¾ teaspoons baking powder
- ½ teaspoon salt
- ¾ teaspoon dried dill weed or 2 tablespoons fresh dill
- ½ cup + 2 tablespoons milk
- ½ cup white wine
- 3 cups vegetable broth
- 1 15-ounce can chickpeas (or 1 ½ cups cooked chickpeas)
- ½ teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Melt the butter in a large Dutch oven over medium heat. Add the onion, garlic, carrots, parsnip, potatoes, celery, thyme, and bay leaves. Cook, stirring occasionally, until the onions are translucent, 5-8 minutes.
- While the veggies are cooking, whisk together ¾ cup flour, baking powder, salt, and dill in a medium bowl. Use a fork to gradually stir in ½ cup of milk. The batter should be slightly thicker than pancake batter and drop easily from a spoon; if it's too thick, add the additional milk 1 tablespoon at a time. Set aside.
- Sprinkle the remaining flour over the veggies and stir to coat; cook for 30 seconds. Pour in the white wine and cook until evaporated, about 2 minutes. Add the broth, chickpeas, paprika and salt and pepper to the Dutch oven; bring to a slow boil, stirring occasionally, then reduce the heat to low. Drop the dumpling batter into the pot in heaping tablespoonfuls. You should have enough batter for 8-10 dumplings--be sure to keep them evenly spaced because they'll expand as they cook! Cover the Dutch oven and simmer for 20 minutes, or until the potatoes are tender and the dumplings are firm. Remove the bay leaves before serving and season with additional salt and pepper, if needed.
Cup of Yum
Nutrition Information
Calories
312kcal
(16%)
Carbohydrates
61g
(20%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
4mg
(1%)
Sodium
1267mg
(53%)
Potassium
956mg
(27%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
8255IU
(165%)
Vitamin C
21mg
(23%)
Calcium
217mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 312
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 61g | 20% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 1267mg | 53% |
| Potassium | 956mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 8255IU | 165% |
| Vitamin C | 21mg | 23% |
| Calcium | 217mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.