A healthy and legume-filled version of chicken and dumplings.
- Yield: 2 Servings
- 1 cup whole-wheat pastry flour
- 1 tsp fine salt
- 1 tbsp cornstarch
- 1 cup No-Chicken Broth
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup brown mushrooms, thinly sliced (optional)
- 1 tbsp Poultry Seasoning Mix
- 1⁄2 tsp dried thyme
- 1⁄2 tsp mild curry powder
- 1⁄8 tsp ground nutmeg
- 1⁄2 to 1 cup non-dairy milk
- 2 tbsp nutritional yeast
- 1 cup canned or cooked chickpeas
- salt, to taste
- black pepper, to taste
How to Make It
- In a medium bowl, whisk flour with 1 tsp of salt until well combined.
- Add 6 tbsp of cold water, stirring to make a ball.
- Using your hands, knead a few times.
- Flatten the dough out and, using a sharp knife, cut approximately 20 gnocchi-sized pillows and set aside.
- Mix cornstarch into 2 tbsp of water and set aside.
- Line a medium pot with a thin layer of No-Chicken Broth and cook the onion and garlic until translucent, about 3 minutes.
- Add mushrooms and spices, continuing to cook until the mushrooms are soft and releasing juices, about 5 minutes, adding remaining broth as needed.
- Then add 1⁄2 cup of non-dairy milk and immediately whisk in nutritional yeast.
- Allow the mixture to come to a near boil, then add dumplings and bring to a boil again.
- Once boiling, reduce heat to medium and keep cooking, stirring if necessary, until the dumplings start to float and are less doughy, about 4 minutes.
- Add chickpeas and cornstarch mixture and continue to cook until chickpeas are thoroughly warm and liquid has thickened.
- Thin out mixture with remaining non-dairy milk if desired or necessary.
- Add salt and pepper to taste and serve.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.