Saturday, April 6, 2013

Vegan Chickpeas and Dumplin's

I'm a southern girl at my roots. Anytime we went to visit my grandma or great aunt in Arkansas there was one request. We usually were asking it while walking in the front door and giving hugs. "Will you PLEASE make chicken and dumplin's!?!" Every southern grandma can make perfect chicken and dumplin's. And every southerner knows its not pronounced "dumplings". It's pronounced "dumplin's". That's just the way it is.

Since going mostly vegan, I haven't had chicken and dumplin's in a looong time. I missed the creamy, brothy, comfort that a delicious bowl of this soup brings. Until now.

 I have been toying with the idea of trying out a vegan version of this recipe that wasn't full of fake ingredients for a while now.  I'm a fan of faux meat products, I just don't enjoy their mile long ingredient list. This soup features chickpeas as the "chicken" stand in. They pair wonderfully with the chewy dumplin's, and the carrots and celery gives the soup a boost of nutrients, and keeps it from feeling too heavy.

Chickpeas and Dumplin's

2 c chickpeas, cooked, or one can of drained and rinsed chickpeas
2 large carrots, chopped
1/2 onion, chopped
2 stalks celery, chopped
2-3 cloves of garlic (or 5-6 cloves of roasted garlic)
10 c water
1 T better than bouillon veggie base, or use 10c of veggie broth instead of the bouillon base and water
Dash of  cayenne

3 c all purpose flour
1 t salt
1 t baking soda
3 T earth balance
1 c water

Sauté veggies in a large pot for 7-10 mins. Add in the remaining soup ingredients, and bring to a boil over medium heat. While the soup is cooking, start mixing up the dumplin's.

Mix flour, salt and baking soda. Cut in the earth balance with your fingers, until well mixed. I like to mix the Earth Balance in with my fingers until it resembles coarse sand. Stir in the water slowly. Mix the dough until just combined- don't over mix or your dumplin's could become tough.
Roll out dough on a floured surface, about 1/8 in thick. make sure you roll them out VERY thin. They will puff up some when you cook them in the soup. Cut into small strips with a pizza cutter.

Once the mixture is boiling and the carrots are beginning to feel soft, add in the dumplin's. Let the soup boil for 5-7 minutes and then reduce the heat and let the soup simmer for 15 minutes. The soup is finished when the broth has thickened some and the dumplin's are cooked through.

xoxo, Brooke

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