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chickpea and vegetable dumpling stew

chickpea and vegetable dumpling stew with broccoli, carrots, chickpeas, peas, kale, and fresh basil in gravy all in black bowl.

5 from 1 reviews

Chickpea and vegetable dumpling stew is loaded with healthy veggies, homemade garlic-chive dumplings and rich gravy for a comforting plant-based meal.

Ingredients

Scale

Dumplings

  • 2 cups flour (If you go for whole wheat, make sure it’s finely ground)
  • 2 tsp. baking powder
  • 1 tsp. garlic powder
  • ¼ tsp. salt
  • ½ cup chives, chopped
  • 1/21 cup plant milk

Veggies

  • 2 onions, diced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 small broccoli crown, chopped into small florets
  • 4 cloves garlic, minced

 Gravy

  • 2 Tbp. dried oregano
  • 1 tsp. garlic powder
  • ½ tsp. ground black pepper
  • 1/2 tsp. cayenne pepper
  • ½ cup flour
  • ½ cup white wine or vegetable broth (in addition to the 10 cups below)
  • 10 cups veggie broth

Finishing

  • 2- 15 oz (400 gm.) cans chickpeas, drained and rinsed
  • 2 cups frozen green peas
  • 4 cups chopped kale
  • 1/4 cup chopped chives
  • ½ cup fresh basil, chopped

Instructions

Dumpling creating

  1. In a medium bowl mix together the flour, baking powder, garlic powder and salt. Mix in ¼ cup chopped chives. Start adding the plant milk with ¼ cup and a tablespoon at-a-time thereafter, until you have a dough that will form a ball but is still a bit sticky. Your goal is to lay it on a floured surface and roll it out.  
  2. On a floured surface, roll the dough to about ¼ to 1/8-inch thickness (thin crust pizza). Cut the dumplings into strips about 1 x 1 ½ inches. Some pieces will look odd – that’s what give this the ‘homemade’, non-processed look we’re going for. You can even reroll the scraps and cut them. Waste as little as possible.
  3. Place the cut dumplings on a lightly floured plate (add a little flour in between layers) and place it into the fridge.

Veggie sautéing

  1. Heat a big soup pot to medium and add the chopped onions. Sauté the onions for about 5 minutes until they start to brown. Add water a tablespoon at-a-time if they start to stick. Add the carrots and celery and cook for another 3-4 minutes until the carrots start to soften a bit.
  2. Add the broccoli florets and garlic and continue sautéing for another 3 minutes (the broccoli will start to turn a brighter green).
  3. Turn off the heat and transfer the veggies to a bowl. Set aside. Don’t worry if there are bits of onion and veg left in the pot. This will serve as flavor layer for the sauce.

Gravy Making

  1. Mix all the dry spices (2 Tbp. dried oregano, 1 tsp. garlic powder, ½ tsp. black pepper and 1/2 tsp. cayenne) in a small dish.
  2. Measure out the 10 cups of veggie broth so you have it ready.
  3. In a small bowl or cup, whisk together ½ cup flour with 2 cups of the veggie broth. Make sure you have a paste that is lump free and a bit runny.
  4. Heat the soup pot back up and add the flour mixture. Whisk it constantly until the paste is a bit thicker.
  5. Add the spices and continue whisking for another minute.
  6. Now, add ½ cup wine or broth. Continue whisking for another 30 seconds until everything is combined and the mixture is smooth. You want your flour mixture thinner at this point.
  7. Keep whisking and start adding the remaining broth a few cups at a time until you’ve added it all and the gravy is thinner and smoother, and the gravy is slowing simmering.

Dumpling cooking

  1. Remove the dumplings from the fridge and check that your gravy is at a simmer. Start adding the dumplings a few at a time. As they cook, they will float to the top. This is where you need to really take your time. Your dumplings are hearty – they won’t overcook because you aren’t quick enough. Be careful here that you don’t splash the hot sauce on your hands as you add more dumplings. Use a spoon to clear a dumpling-free path to keep adding. Stir the dumplings as you add them, so they don’t clump together.
  2. When you have added all the dumplings, give the pot a good stir to ensure that none of them are clumping together, making sure the pot is still simmering as you go.

Stew finishing

  1. Add the sautéed vegetables and chickpeas, simmer for another 10 minutes until the dumplings are cooked through (this means you will need to taste one or too, poor you).
  2. Add the remaining chives, basil, green peas, kale. Cook until the peas are warm, and the kale is wilted.
  3. Serve in big bowl with any leftover chives as a garnish.

Notes

  • If you make the dumplings a day ahead, stack them in an airtight container. Be sure to add flour in between the layers. Store them in the fridge for up to 2 days. You can also sauté the veggies and store them in the fridge for later use.
  • I usually reheat this stew on the stovetop. Add ½ to 1 cup veggie broth so that the sauce is not too thick.
  • If you want to change the flavor profile a bit, consider adding fresh chopped oregano. Try adding a tablespoon to the dumpling dough or ¼ cup when you finish the dish and add the remaining chives and basil.

Keywords: chickpea and vegetable dumpling stew

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