I can’t believe summer is around the corner and I thought that I would not be able to enjoy comfort food until fall but this last weekend we had some wonderful rain that brought cooler temperatures.
With the nice rain it was perfect for chicken and dumplings but I make a veggie option for myself using chickpeas, it’s just as good to me but feel free and use chicken if that is something that you like better. Just remember that it will take a little longer when you use chicken.
Chickpea and Dumplings:
1 can of Chickpea rinsed and drained
1 Tablespoon of Olive Oil
4-5 Cups of Veggie Broth
2-3 Carrots cut in bite sized pieces
1-2 Potatoes cut in bite sized pieces
3-4 cloves of garlic diced
1/2 of a small onion diced
The following herbs and seasoning per your taste Parsley, Rosemary, Bay leaf, Salt and Pepper.
Dumplings:
1 cup of flour
1 1/2 teaspoon of baking powder
A pinch of salt
1 Teaspoon of Parsley and Rosemary
Tablespoon of cold butter
1/2 Cup of Milk ( I use soy or almond)
In a large pot add olive oil, onion, garlic. Over medium heat sauté until fragrant and almost translucent then add herbs sautéing a minute or two longer.
Add rest of ingredients, turn to a low simmer and continue to cook until potatoes and carrots are half done. turn up your heat to bring to boil, drop spoonful of dumpling dough into the boiling chickpeas mixture. Cover and cook for about 15 minutes.
( Before dropping the dumplings in mix flour, baking powder, herbs, salt and cubed butter. Make a nice crumbly mixture then add your milk mixing together to create a nice biscuit dough. )
