Print
Vegetarian Chickpeas and Dumplings

Chickpeas and Dumplings

A hearty chickpea-and-veggie stew topped with homemade dumplings.

Course Soups & Stews
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 429 kcal
Author Hello Veggie

Ingredients

  • 3 tablespoons unsalted butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 medium carrots peeled and sliced
  • 1 large parsnip peeled and 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 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon dried dill weed
  • 1/2 cup + 2 tablespoons milk
  • 1/2 cup dry white wine
  • 3 cups no-chicken broth
  • 1 15-ounce can chickpeas
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. Melt the butter in a large pot over medium heat. Add the onion,garlic, carrots, parsnip, potatoes, celery, thyme, and bay leaves. Cook until the onions are translucent, about 6 minutes, stirring occasionally.
  2. Whisk together 3/4 cup flour, baking powder, salt, and dill in a medium bowl. Use a fork to gradually stir in 1/2 cup of milk. The batter should be a bit thicker than pancake batter, but still drop easily from a spoon; if it's too thick, add the additional milk 1 tablespoon at a time. Set aside.
  3. Sprinkle the remaining flour over the vegetables and stir to coat; cook for about a minute, or until the flour is golden brown. Pour in the wine and cook until it has evaporated, about 2 minutes.
  4. Add the broth, chickpeas, paprika and salt and pepper to the pot; bring just to a boil, then reduce the heat to a simmer.
  5. Drop the dumpling batter into the pot in heaping spoonfuls. You'll have enough batter for about 8 dumplings. (Keep them evenly spaced so they don't stick together as they cook.)
  6. Cover the pot and continue to simmer for 20 minutes, or until the potatoes are tender and the dumplings are firm to the touch and baked through. Remove the bay leaves and season with additional salt and pepper, if desired.
Nutrition Facts
Chickpeas and Dumplings
Amount Per Serving (1 /4 of recipe)
Calories 429 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5.8g36%
Carbohydrates 67.5g23%
Fiber 7.9g33%
Sugar 8.6g10%
Protein 10.7g21%
* Percent Daily Values are based on a 2000 calorie diet.