I used to looooovvvee chicken and dumplings, but since I don’t eat much meat anymore, I haven’t had it in awhile. Then one day I was browsing Pinterest and came across this recipe from Oh My Veggies. YUMMY! I altered her recipe quite a bit to fit my diet.
This hearty stew comes together in about 35 minutes with very little prep work thanks to the frozen veggies.
Ingredients Yield: ~4 servings
- 1/2 cup dried chickpeas, soaked and sprouted (or 1 can, drained and rinsed)
- 1 cup organic frozen corn kernels
- 1 cup organic frozen chopped green beans
- 1/2 of 1 medium onion, chopped
- 3 medium carrots, chopped
- 3-4 cups vegetable broth
- Salt, to taste
- Pepper, to taste
- 1/2 tsp+ Italian Seasoning
- small sprig of fresh rosemary, optional
- 2-3 tbsp butter
- 2-3 tbsp flour (for roux)
- 3/4 scant cup Unbleached All Purpose Flour
- 1.5 tsp baking powder
- 1/2 tsp rounded dried dill
- pinch of salt
- 1/2 cup milk (add extra milk by the teaspoonful, if needed)
- Melt 2 tbsp butter in large stockpot over medium heat and add chopped onions and carrots.
- Cook over medium heat, stirring often, until onions are soft and translucent, about 10 minutes. Season with salt and pepper.
- While veggies cook, make dumpling batter by adding all dumpling ingredients into a bowl and stir well.
- Add additional tablespoon of butter and stir into veggies until melted.
- Add 2-3 tbsp flour to pot and stir until veggies and flour clump together and form a roux. Let roux/veggies cook for about 1 minute.
- Add broth, a half cup at a time, stirring well and scraping the bottom of the pot.
- Allow broth and veggies to come to a low boil, then add italian seasoning, frozen veggies, and chickpeas. Drop in sprig of rosemary.
- Allow mixture to come back up to a low boil after adding frozen veggies.
- Now drop in dumpling batter by the rounded teaspoonful. They will poof up A LOT!
- Turn heat down to low, cover, and cook 15-20 minutes. Check about 5 minutes in to make sure it’s not boiling and burning the bottom of the pot. Don’t stir or leave the lid off long, just take a quick peek!
- Add more broth for more of a soup instead of a thick stew.
- You can have about 8 large dumplings by dropping the batter by the tablespoonful instead of teaspoon.
- Because of the dumplings poofage, it’s important to use a large stockpot.
- This can easily be made gluten free if you use your favorite gluten free flour instead of wheat flour.
- Other veggies that would be good in this stew: sliced mushrooms or peas.