31 March 2012

Chickpeas, Veggies and Dumplings

Comfort food? Hell yes. I was skimming around the internet a few days ago and stumbled on Mama Pea's recipe for Chickpeas and Dumplings. Chickpeas...dumplings...you can't possibly go wrong. I looked through my pantry and fridge and decided that I wanted something similar. So, I started with Mama Pea's recipe and then altered it to my tastes and what I had here already. It was great fresh from the skillet, but it was even better as leftovers for lunch the following day. I took a shortcut when I made mine. I used Bisquick (mixed with almond milk) to make drop biscuits that I cooked in the skillet with the veggies and chickpeas. It was perfect!

Serves 4

What I used:
  • 2 carrots, peeled and cut into a small dice
  • 1 Idaho potato, peeled and cut into a small dice
  • 1/2 yellow onion
  • 3 cloves garlic
  • 1 1/2 - 2 cups cooked chickpeas (or 1 can, drained and rinsed)
  • 3/4 cup frozen peas
  • 3 cups veg broth
  • 1 TB oil of your choice (I used coconut oil)
  • 1 tsp curry powder
  • pinch oregano
  • 1/2 tsp coriander
  • pinch red pepper flake
  • 1 TB cornstarch
  • salt and pepper
  • for the dumplings:
    • 1 1/4 cups bisquick mix (approx)
    • 1/3 cup almond milk, give or take, until the dough is held together and no dry bits remain
    • 1/4 tsp garlic salt
What I did:
  1. Heat the oil in a large skillet over medium heat. Be sure you use a skillet that has a lid. This helps steam your dumplings once you add them to the skillet. So, anyway, heat the oil. Then add the onion, potato and carrot. Cook, stirring regularly, for about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
  2. Add in the broth and use a wooden spoon or spatula to scrap up any bits from the bottom of the pan. Go ahead and add in the spices, the peas and the chickpeas. Bring to a light boil, then, in a small bowl mix the cornstarch and a ladle of broth to the bowl. Mix vigorously with a fork until the cornstarch is dissolved. Then add it back to the skillet. Whisk it well, then lower heat to med-low and simmer the liquid down a bit. I think I let mine cook about 10 minutes this way. 
  3. Then mix your bisquick mix together in a bowl. Use a fork or spoon to drop blobs of the dough into the veggies and broth. Cover with a lid and cook about 15 minutes. This will steam your dumplings to awesomeness. DONE! Pig out. You know you wanna. 


  1. Replies
    1. Thanks! It was sooo good! We are putting it in our regular rotation at my house.

  2. as a kid we had stew and dumplings a lot. but I haven't had (or thought) of dumplings in a decade. I shoudl revist that food memory! Looks good!