Description
A hearty, soul-warming stew that combines the richness of creamy vegetables and chickpeas with tender, fluffy herbed dumplings. Cozy, nourishing, and meat-free, it’s comfort food at its finest—perfect for chilly nights or when you’re craving something soothing and satisfying.
Ingredients
Stew Base:
6 tbsp unsalted butter
2 small sweet onions, diced
4 medium carrots, peeled and diced
4 celery stalks, diced
4 garlic cloves, minced
Kosher salt and black pepper, to taste
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
6 tbsp all-purpose flour
6–8 cups chicken or vegetable stock
2 (15 oz) cans chickpeas, drained and rinsed
½ cup heavy cream
Fresh parsley, chopped, for garnish
Herbed Dumplings:
2 cups all-purpose flour
4 tsp baking powder
1 tsp salt
1 tsp poultry seasoning
2 large eggs, lightly beaten
1 cup buttermilk
Instructions
Sauté Base Veggies: In a large Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook for 8–10 minutes until softened. Stir in garlic, herbs, salt, and pepper.
Thicken: Sprinkle in flour, stirring constantly for 2 minutes to create a roux. Gradually whisk in stock until smooth and simmering.
Add Chickpeas & Cream: Stir in chickpeas and simmer for 10 minutes. Add heavy cream and keep on low heat.
Make Dumplings: In a bowl, mix flour, baking powder, salt, and poultry seasoning. Stir in eggs and buttermilk to form a thick batter.
Drop & Simmer: Scoop tablespoon-sized dumplings into the simmering stew. Cover and cook for 15 minutes without lifting the lid—dumplings will puff and cook through.
Finish & Serve: Garnish with fresh parsley and serve warm in deep bowls.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 430 / serving
- Fat: 24g / serving
- Carbohydrates: 30g / serving
- Protein: 18g / serving