Sunday, April 18, 2010

Vegan Chickpea and Dumplings Soup

This recipe tastes so much like chicken and dumplings soup that I would have thought it was made with chicken if I hadn't prepared it myself.

You can use canned chickpeas in a pinch, but I really do recommend that you use dried.  The chickpea cooking liquid is used as the soup base here.  It gives it a little more "chicken" taste.


The Soup:
  • 3 cups cooked chickpeas
  • 1.5 liters chickpea cooking liquid (if you don't have that much cooking liquid left over, add water to the chickpea cooking liquid until you reach 1.5 liters)
  • 2 spring onions, chopped
  • 1 medium carrot, chopped
  • 2 stalks celery, chopped
  • 1 cup fresh or frozen peas
  • 2 tsp poultry seasoning or hierbas finas
  • 1 bay leaf
  • 1 sprig fresh parsley
  • 1 chile, finely chopped (optional)
  • 2 tsp MSG
  • salt to taste
The Dumplings:
  • 2 cups flour
  • 3 tsp baking powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 TB minced fresh parsley
  • 3/4 cup soy milk (you can also use regular milk here for a non-vegan version)
  • 1/4 cup canola oil

  1. Put all soup ingredients in a large pot and bring to a boil.  Lower heat and simmer.  While the soup is simmering, prepare the dumplings:
  2. Mix dry dumpling ingredients and fresh parsley together.  Add milk and canola oil and mix with a fork.
  3. Let dumpling mixture sit at least 5 minutes, until the vegetables in the soup are cooked through.
  4. When the soup vegetables are cooked through, turn the heat up on the soup to bring it to a rapid boil.  Drop spoonfuls of the dumpling dough into the boiling soup.
  5. Cover the soup, lower the heat so that the soup remains at a simmer, and simmer for 10 minutes.
  6. Ladle two dumplings and soup into bowls.
Serves 4-6.

No comments:

Post a Comment