CHICKPEA & DUMPLIN’ SOUP

SERVES 6 TO 8 PORTIONS

5 tbsp. cold vegan butter (soy-free if necessary)

1 small yellow onion, diced

4 celery stalks, sliced

3 large carrots, peeled and sliced

2 garlic cloves, minced

227g (8oz) cremini mushrooms (or button mushrooms), sliced

3 bay leaves

2 1/2 tsp. dried thyme

2 tsp. dried rosemary

1 tsp. dried parsley

1/2 tsp. ground cumin

1/4 cup oat flour (or other flour; certified gluten-free if necessary)

3 cups cooked chickpeas or two 15 oz. cans, rinsed and drained

1 quart vegetable broth

1 1/4 cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)

1/2 cup fine cornmeal (certified gluten-free if necessary)

2 tsp. baking powder

1 tsp. baking soda

Salt and black pepper to taste

1/4 tsp. garlic powder

1/4 tsp. xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)

3/4 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary)

2 tbsp. chopped fresh parsley

NUTRITIONAL VALUES

Calories: 463kcal
Fat: 11.4g (2g S.Fat)
Carbs: 71g
Protein: 20.6g
Sugar: 11.3g
Sodium: 604mg

<b sytle="font-size:12pt;"><u>METHOD</u></b>
<br></br>
<n style="font-size:10pt;">In a large Dutch oven or pot, melt 1 tablespoon of the butter over medium heat (choose a wide one to give you more dumpling surface area). Cook for 3 minutes after adding the onion, celery, carrot, and garlic. Cook for 3 minutes more, stirring occasionally, after adding the mushrooms. Cook for 1 minute after adding the bay leaves, 2 teaspoons thyme, rosemary, dried parsley, and cumin. Stir in the oat flour until it is no longer visible. Bring the chickpeas and broth to a boil, then reduce to a low heat. Cook, covered, for 10 minutes, stirring every few minutes to prevent sticking.
<br></br>
Combine the all-purpose flour, cornmeal, baking powder, baking soda, 12 teaspoon salt, garlic powder, and xanthan gum in a large mixing bowl (if using). Add the remaining butter and cut it into the flour mixture with a pastry cutter or a fork until you have a coarse meal that resembles wet sand. Combine the milk and fresh parsley in a cup or small bowl. Pour the flour mixture over the top. Stir until a thick dough forms.
<br></br>
Remove the bay leaves from the pot. Season with salt and pepper. 8 to 10 large spoonfuls of dough should be dropped into the soup. Keep in mind that the dumplings will expand as they cook. Cook for another 15 minutes, or until the dumplings are firm. Season with more pepper if desired. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.</n>