Chickpeas and Dumplings
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Chickpeas and Dumplings
Description
This recipe layers diced sweet onion, carrots, celery, and minced garlic sautéed in butter with fresh rosemary and thyme herbs. A flour-based roux is created in the pot to thicken the mixture, then chicken or vegetable stock is gradually added to form a rich broth. Canned chickpeas lend a nutty texture while heavy cream softens the soup’s profile. The herbed dumplings, made from flour, baking powder, poultry seasoning, egg, and buttermilk, are spooned onto the bubbling soup to gently cook through, resulting in soft, flavorful dumplings that soak up the broth. Seasoning with salt and pepper is adjusted to taste. This hearty dish is a warming option suitable for cooler days or whenever a substantial vegetarian-friendly soup is desired.
Ingredients
- 3 tablespoon butter unsalted
- 1 sweet onion diced, small
- 2 carrot peeled and diced, medium
- 2 celery diced, stalks
- 2 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- 1/2 teaspoon rosemary chopped, fresh
- 1/2 teaspoon thyme chopped fresh
- 3 tablespoons all-purpose flour
- 3 to 4 cups chicken stock or vegetable stock
- 1 chickpea drained and rinsed, 15 ounce can
- 1/4 cup heavy cream
- parsley for topping, chopped, fresh
herbed dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- ½ teaspoon poultry seasoning
- 1 egg lightly beaten, large
- 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!
User Reviews
Overall Rating
5
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