Chickpeas and Dumplings
Ingredients
The stew
-
3
tablespoons
butter
-
1
medium
onion, diced
-
2
cloves
garlic, minced
-
3
medium
carrots, peeled and sliced
-
1
large
parsnip, sliced
-
2
small
red potatoes, diced
-
3
ribs
celery, sliced
-
1
teaspoon
dried thyme
-
2
dried
bay leaves
-
3
cups
vegetable broth
-
1
15-ounce can
chickpeas (or 1 ½ cups cooked chickpeas)
-
½
teaspoon
smoked paprika
-
salt and pepper
to taste
The dumplings
-
1
cup
all-purpose flour, divided
-
1 ¾
teaspoons
baking powder
-
½
teaspoon
salt
-
¾
teaspoon
dried dill weed (or 2 tablespoons fresh dill)
-
½
cup + 2 tablespoons
milk
-
½
cup
white wine
Instructions
- Melt the butter in a large Dutch oven over medium heat and add the onion, garlic, carrots, parsnip, potatoes, celery, thyme, and bay leaves. Cook until the onions are translucent.
- In a separate bowl, whisk together ¾ cup flour, baking powder, salt, and dill. Gradually stir in ½ cup of milk to form a batter.
- Sprinkle the remaining flour over the veggies and stir to coat, then add the white wine and cook until evaporated.
- Pour in the vegetable broth, add the chickpeas, smoked paprika, salt, and pepper, and bring to a slow boil.
- Drop spoonfuls of the dumpling batter into the pot, cover, and simmer for 20 minutes until the potatoes are tender and the dumplings are firm.
- Remove bay leaves before serving and adjust seasoning with salt and pepper as needed.
Nutrition Facts (estimated)
Servings
4-6
Calories
312
Total fat
2g
Total carbohydrates
61g
Total protein
8g
Sodium
1267mg
Cholesterol
4mg
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