- Melt 1 tablespoon of the butter over medium heat in a large Dutch oven or pot (choose a wide one to give you more dumpling surface area). Add the onion, celery, carrot, and garlic and cook for about 3 minutes.
- Add the mushrooms and cook for 3 minutes more, stirring occasionally. Stir in the bay leaves, 2 teaspoons of the thyme, the rosemary, dried parsley, and cumin and cook for 1 minute. Add the oat flour and stir until the flour is no longer visible.
- Add the chickpeas and broth, bring to a boil, then reduce to a simmer. Cover and cook for about 10 minutes, stirring every few minutes to prevent sticking.
- In a large bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, ½ teaspoon salt, the garlic powder, and xanthan gum (if using). Add the remaining butter and use a pastry cutter or a fork to cut the butter into the flour mixture until
- In a cup or small bowl, combine the milk and fresh parsley. Pour over the flour mixture. Stir until you have a thick dough.
- Uncover the pot and remove the bay leaves. Add salt and pepper. Drop the dough into the soup in 8 to 10 large spoonfuls. Space the dumplings evenly, keeping in mind that they’ll expand.
- Cover and cook for 15 minutes more, or until the dumplings are solid. Sprinkle with more pepper. Serve immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
Chickpea & Dumplin’ Soup
By Vilija C
Feb, 22nd
623
Servings
8 persons
Cook Time
55 minutes
Ingredients
21
- 23
Ingredients
- 5 tablespoons cold vegan butter
- 1 small yellow onion, diced
- 4 celery stalks, sliced
- 3 large carrots, peeled and sliced
- 2 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 3 bay leaves
- 2½ teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 teaspoon dried parsley
- ½ teaspoon ground cumin
- ¼ cup oat flour
- 3 cups cooked chickpeas or two 15-ounce cans
- 1 quart vegetable broth
- 1¼ cups unbleached all-purpose flour
- ½ cup fine cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Salt and black pepper to taste
- ¼ teaspoon garlic powder
- ¼ teaspoon xanthan gum
- ¾ cup unsweetened nondairy milk
- 2 tablespoons chopped fresh parsley
