Chickpeas And Dumplings Food

CHICKPEAS AND DUMPLINGS

Chickpeas and Dumplings image

We gave the classic comfort food dish, chicken and dumplings, a plant-based twist! We swapped out the chicken broth and shredded meat for vegetable broth and protein-packed chickpeas. Then topped it with homemade drop dumplings that are super fluffy and flavorful, thanks to a squeeze of lemon juice and fresh herbs. Not to mention, the whole dish comes together in one pot, making cleanup a breeze.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

Ingredients

7 tablespoons cold vegan butter
2 large carrots, finely chopped
2 stalks celery, finely chopped
1 shallot, chopped
One 15.5-ounce can chickpeas, rinsed and drained
1 bay leaf
Kosher salt and freshly ground black pepper
One vegan vegetable bouillon cube (about 0.3 ounces)
1 3/4 cups all-purpose flour
1 quart low-sodium vegetable broth
2 teaspoons baking powder
2/3 cup vegan half-and-half
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill fronds, plus more for topping
1 tablespoon chopped fresh parsley leaves, plus more for topping
1/2 cup frozen peas, thawed

Steps:

Heat 3 tablespoons of the vegan butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, shallot, chickpeas, bay leaf, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add the bouillon cube and 1/4 cup of the flour; stir until the bouillon has fully dissolved and the flour is toasted, about 1 minute. Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons vegan butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the half-and-half, lemon juice, dill and parsley with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
Stir the peas into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more chopped dill and parsley.

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