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Vegan Chickpeas & Dumplings
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Vegan Chickpeas & Dumplings

45 minServes 4Nutri-Score B€
from @liveeatlearn16 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • olive oilPantry30 ml
  • onion (diced)Produce1 piece
  • carrots (diced)Produce2 pieces
  • celery stalks (diced)Produce2 pieces
  • garlic (minced)Produce3 pieces
  • all-purpose flourPantry30 g
  • dried thymeSpices3 g
  • smoked paprikaSpices3 g
  • vegetable brothPantry1 litre
  • chickpeas (cooked, drained and rinsed)Pantry480 g
  • frozen peasProduce150 g
  • vegan creamerDairy350 ml
  • all-purpose flour (for the dumplings)Pantry200 g
  • baking powderPantry10 g
  • saltSpices4 g
  • vegan butter (melted)Dairy40 g
  • plant milkBeverages150 ml
  • fresh parsley (chopped)Produce10 g

per serving

Nutrition

447kcal

Carbs
61 g
Proteins
16 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Mixing bowl
  • wooden spoon

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Add chickpeas, peas and creamer

    • Stir the chickpeas, frozen peas and most of the vegan creamer into the simmering pot.
    Step 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.
    Step 5

  6. Finish and serve

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