Chickpeas and dumplings

Name: Chickpeas and dumplings
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 3 tbsp olive oil; 1 yellow onion, diced; 2 carrots, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1 tsp dried thyme; ¼ cup all-purpose flour; 3 cups vegetable broth; ½ cup milk; 2 cans chickpeas, drained and rinsed; 1 cup frozen peas; ¾ tsp salt; ½ tsp black pepper; 1 can refrigerated biscuit dough; 2 tbsp fresh parsley, chopped (optional)

A thick, creamy, thyme-scented chickpea and vegetable base topped with fluffy biscuit dumplings that steam right in the pot, the classic Southern comfort made meatless.

50 min total
25 min hands-on
Follow-a-recipe easy
Serves 4
About $2.26 a serving
770 calories
Good the next day
Vegetarian

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 4 servings.

1 yellow onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
3 cups vegetable broth
½ cup milk
2 cans chickpeas, drained and rinsed
1 cup frozen peas
1 can refrigerated biscuit dough
2 tbsp fresh parsley, chopped (optional)

From your pantry

3 tbsp olive oil
1 tsp dried thyme
¼ cup all-purpose flour
¾ tsp salt
½ tsp black pepper

Each serving has about 770 calories, 24 g protein, 105 g carbs and 29 g fat, and costs about $2.26 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No yellow onions? White onions or red onions work.
No milk? Half-and-half works.
No frozen peas? Frozen mixed vegetables work.
No fresh parsley? Cilantro works.

Steps

Tap an underlined word for a quick explanation.

Heat the oil in a or large pot with a lid over medium heat. Add the onion, carrot and celery and cook, stirring, 8 minutes, until soft.
Medium heatTimer: 8 min
Stir in the garlic and thyme and cook 1 minute.
Medium heat
Sprinkle in the flour and stir 1 minute, until no dry flour is left.
Medium heat
Pour in the broth slowly, stirring the whole time, then add the milk. and cook 5 minutes, until like gravy.
Medium heatTimer: 5 min
Dolly’s tip: Stir the first splash of broth smooth before adding more, and you won’t get lumps.
Stir in the chickpeas, peas, salt and pepper and bring it back to a gentle .
Medium heat
Cut each biscuit into quarters and drop the pieces over the top in a single layer.
Cover, turn the heat to low and 15 minutes without lifting the lid, until the dumplings are puffed and cooked through.
Low heatTimer: 15 min
Dolly’s tip: Break one open to check. It should be fluffy inside, with no raw dough.
Let it sit 5 minutes, then scatter parsley over the top and spoon into bowls.
Timer: 5 min