Hi!
Wow, it has been a long time since I posted here! I’ve been slacking on coming up with anything worth sharing, but I was reminded of this today, and I thought it was completely “share-worthy”!
I know, it’s HOT! I suppose that applies to most places right now, but locally, for instance, it was 102 degrees today. With that being said, a bowl of tasty, warm, filling, comfort food shouldn’t be in the forefront of my mind, but, there it is!
I promise I won’t fill the page with a lot of text and photos before you get to the recipe. (Mostly because I don’t know how to add a “Jump to Recipe” link. 😉) So, here it is:
Sharly’s Chickpeas & Dumplins
1 Batch of Biscuit Dough* (or, you can use one can of biscuits) rolled out and cut in pieces or strips.
Chickenless Bouillon Mix** (I mix this up and keep it on-hand in the fridge; recipe linked below).
Non-dairy Butter
2-4 cans Chickpeas
Drain chickpeas, adding liquid to your boiler. Add 1 can of water for each can of peas used. I usually leave the strainer over the pot and pour the water over the peas, letting them drain well, rinsing out each can. Set the chickpeas aside.
Add roughly 1-2 tablespoons of Bouillon mix per each can of peas used. Adjust the amount to your taste. This is what is going to give you the yummy flavor.
I added some chopped celery, but have found it is totally optional. Most of the time I leave it out. You could also add some carrots, if you like, letting them cook in your “broth” until tender.
I added a big blob of vegan butter, maybe 3 Tablespoons (?) for two cans. You do you 😊
Bring this to a rolling boil, then add your dough, carefully dropping strips one at a time. Add salt & pepper to taste. When the dumplins have cooked, maybe 10 minutes, or so, make a roux of cornstarch and some of the hot broth, and stir that in for thickening. Stir in the chickpeas and cook long enough for them to heat up.
I used two cans of chickpeas, but will try 3-4 next time, as I had some dough left over. I also used great value baking mix for my biscuit dough*. It is accidentally vegan.
**Bouillon mix here:
https://thenakedkitchen.com/chicken-less-bouillon-and-seasoning/
I made it up as I went, so it’s certainly not a strict recipe. Use it as inspiration to do your own thing! ❤️
All ingredients should be easy to find at most Walmart stores!
Please let me know if you have questions, and if you make this! Also, share any improvements you come up with!
Thanks for being interested!
Sharly🩷