Last week I cooked about two pounds of dried chickpeas to make hummus for our New Year's Eve party. After making two big batches of hummus I still had 4-5 cups of chickpeas left in the fridge. I also had some cabbage and a couple of carrots so tonight's dinner was a no-brainer - a thick stew of chickpeas and veggies with tender rosemary dumplings, perfect for a cold Kentucky night.
For the stew:
3 tbs olive oil
2 carrots, cubed
2 ribs celery, sliced
2-3 cups green cabbage, chopped
2 potatoes, cubed
1/2 an onion, chopped
1 clove garlic, minced
3 tbs flour
8-10 cups vegetable broth
3 cups cooked chickpeas
2 tsp poultry seasoning
1 tsp celery seed
2 tsp caraway seeds (I always have to have caraway with cabbage.)
1/2 tsp black pepper
salt to taste
Heat the oil in a large pot over medium heat. Add carrots, celery, cabbage, potatoes, onion, and garlic. Cook for 6-7 minutes. Add flour, poultry seasoning, celery seed,caraway seed, and pepper, and cook for 2-3 minutes more, stirring frequently.
Add vegetable broth. Bring to a boil, cover, reduce heat, and simmer while you make the dumplings, or for at least 15 minutes.
For the dumplings:
2 cups flour
3/4 - 1 cup non-dairy milk
1 tsp apple cider vinegar
1/2 tsp salt
1 tsp crushed dried rosemary
1 tbs baking powder
1/4 cup margarine (I prefer Earth Balance)
Combine milk and vinegar and set aside (This sours the milk so you have vegan "buttermilk"). In a large bowl, combine flour, salt, rosemary, and baking powder. Mix well.
Mix margarine and flour mixture together until crumbly. Add milk and vinegar and stir until just combined. Drop by spoonfuls into the simmering stew. Cover and simmer for 10-12 minutes, being sure not to overcook.
The result was a protein-packed stew with delicious, savory broth, tender veggies, and light rosemary-infused dumplings.
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