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Chickpeas & Dumplings: Vegetarian Comfort Food and Great Cure for a Cold!

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I must apologize for leaving you with a heavy post and nothing to wash it down.  So today I’m bringing you some comfort food that should do just the trick.  I’m also hoping it will cure this little cold I seem to have been brewing.  It’s chock full of spices and fresh herbs and gave me my first opportunity to use the great big rosemary bush in our front yard!

Chickpeas & Dumplings

From Peas and Thank You

For the chickpea stew base:

  • 1 T. olive oil
  • 1 c. onion, chopped
  • 1 c. celery, chopped
  • 1 c. carrots, chopped
  • 1 T. minced garlic
  • 1/2 t. salt
  • 2 t. curry powder
  • 2 t. ground cumin
  • 1/2 t. dried oregano
  • 1/2 t. dried basil
  • 1 T. fresh sage, chopped
  • 1 T. fresh rosemary, chopped
  • 4 c. vegetable stock
  • One 15 oz. can chickpeas, drained and rinsed
  • 2 T. cornstarch
  • 1 T. apple cider vinegar

For the dumplings:

  • 1 c. whole wheat pastry 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.  milk
  • 1 T. butter, melted

Instructions:

  • Heat olive oil in a medium saucepan over medium heat.  Add onion, garlic celery and carrot and sauté for 4-5 minutes, until slightly softened and starting to brown.
  • Add all spices and herbs 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 ladle 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 flour, baking powder, baking soda, salt, oregano and basil. Add milk and melted margarine, and stir until a dough just forms.
  • Plop dough by heaping spoonful on top of stew until dough is gone.  I made four very large dumplings

  • Cover with lid and allow to “bake” over low for 15-20 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.

Johanna

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