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Vegan Chickpeas & Dumplings
Plato principal

Vegan Chickpeas & Dumplings

45 minPara 4Nutri-Score B€
de @liveeatlearn12 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • olive oilDespensa30 ml
  • onion (diced)Frutas y verduras1 pieza
  • carrots (diced)Frutas y verduras2 piezas
  • celery stalks (diced)Frutas y verduras2 piezas
  • garlic (minced)Frutas y verduras3 piezas
  • all-purpose flourDespensa30 g
  • dried thymeEspecias3 g
  • smoked paprikaEspecias3 g
  • vegetable brothDespensa1 litro
  • chickpeas (cooked, drained and rinsed)Despensa480 g
  • frozen peasFrutas y verduras150 g
  • vegan creamerLácteos350 ml
  • all-purpose flour (for the dumplings)Despensa200 g
  • baking powderDespensa10 g
  • saltEspecias4 g
  • vegan butter (melted)Lácteos40 g
  • plant milkBebidas150 ml
  • fresh parsley (chopped)Frutas y verduras10 g

por ración

Nutrición

447kcal

Carbohidratos
61 g
Proteínas
16 g
Grasas
16 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Bol
  • wooden spoon

paso a paso

Preparación

  1. Sauté the flavor base

    • Heat the oil in a large pot over medium heat.
    • Sauté the onion, carrots and celery until softened, then add the garlic and cook briefly.
    Paso 1

  2. Thicken and season

    • Sprinkle in the flour and stir to coat the vegetables.
    • Add the thyme and smoked paprika and cook for a minute.
    • Pour in the broth and simmer.
    Paso 2

  3. Make the dumpling dough

    • Whisk the flour, baking powder and salt in a bowl.
    • Rub in the melted vegan butter, then stir in the plant milk until a soft dough forms.
    Paso 3

  4. Add chickpeas, peas and creamer

    • Stir the chickpeas, frozen peas and most of the vegan creamer into the simmering pot.
    Paso 4

  5. Cook the dumplings

    • Drop spoonfuls of the dough directly into the pot.
    • Cover with the lid and do not open it, so the steam cooks the dumplings.
    Paso 5

  6. Finish and serve

    • Ladle into bowls, drizzle with the remaining creamer and scatter with parsley.
    Paso 6
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