This is definitely comfort food!
Growing up in the south chicken and dumplings is a staple dish. It is definitely something that reminds me of childhood and is truly a comfort food.
This recipe takes the best parts of that and leaves out the chicken to make something truly reminiscent of it. It’s is simple to make and will definitely leave you satisfied. It comes together in just about 45 minutes and makes enough food to feed a large family.
Time: 45 minutes
Yeild: 6-8 servings
Ingredients:
1 medium onion, diced
2 celery stalks, diced
1.5 cups shredded carrots
3-4 cloves minced garlic
2 quarts vegetable stock
1 teaspoon ground sage
1 teaspoon rosemary (dried or fresh)
2 cans drained chickpeas
1.5 cups green peas, frozen
3 1/2 cups flour divided
2 Tablespoons baking powder
1 Tablespoon salt
1 cup plant milk
2 Tablespoons oil
Instructions:
Sauté onion, celery and carrots in oil until softened.
Add garlic and cook until fragrant.
Add 1/2 cup of flour and stir.
Slowly add vegetable stock stirring to avoid clumps.
Stir in sage, rosemary, green peas and chickpeas.
Bring to a low boil.
Meanwhile mix together remaining flour, baking powder, salt and plant milk. Be careful not to over mix.
Once soup comes to a rolling boil drop about a tablespoon of the dumpling mixture in at a time.
Cover and let cook for 15 minutes.
Salt and pepper to taste.
Notes: Dumplings could be rolled out and cut instead of dropping in.
