This little diddy encompasses every possible thing that you could want in a soup. As the winter season dwindles down (praise the lawwwwd!!!!!) We’re still going to be experiencing some of those inconveniently nippy days. For this you’ll need soup. All of the soup! So get souped!
As usual, this recipe was inspired by the ingenious mind of another culinary guru. I adopted and altered this dish from “Thug Kitchen”, if you haven’t checked it out I sincerely suggest that you do. It’s the tits. It’s a little time consuming, but it’s worth every moment when you finally take a mouthful of this velvety dream.
So let’s get to it, huh? The first matter of business is the dumplings. You’re going to need some flour (I prefer unbleached), baking powder, salt, garlic powder, scallions (duh) and almond milk (or another non-dairy milk of your choice). Mix the dry ingredients together first, sifting if you deem it necessary. Slice your scallions super thin, and chop them up into confetti for that extra affect. Or don’t, whatever.
Drizzle a bit of almond milk into the mixture, and start working the ingredients until they form into a shaggy looking ball. Add a bit more milk if needed, but you don’t want to make the dough sticky. It will ruin everything! Once you’ve formed the dough into a ball, transfer it onto a floured surface and knead a few times. Using a rolling pin, or your hands if you’re a savage, flatten out the dough to a ¼ “ thickness. Take a knife or some other sharp object, and slice the dough up into little rectangles. Or whatever shape you like. Run with it dude! Get creative. Make…diamonds or something idk. Place the dumplings onto a floured dish, cover, and put in the fridge until later. We’ll get back to those, don’t you worry.
Now! For everything else. First, you’re going to need a large soup pot. We’re not messing around here, and we’re aiming for leftovers. This stuff just gets better the longer it sits. It’s like magic. You’re going to start with some chopped up garlic, onion, celery, and carrots. Add a bit of oil to the pan, and get it hot! Then add your garlic, careful not to burn it. Add your onions, and sauté them until they begin to sweat. Then add your carrots, then your celery. Saute them until they begin to soften. Remove the mixture from the pot and set aside, we will also come back to this.
Now, you’re going to make your roux. You’re going to combine equal parts flour and fat (butter/oil) to the pot, and stir. Add some cayenne, garlic powder, and oregano and sauté it until it starts to brown and smells nutty. And then you’re going to deglaze the ish out of that pan with some white cooking wine. TSSSSSSSTTTSSSS! (That’s the sound it should make, in case you were wondering.) It will start to look like sand. Have your stock ready, because you want to start stirring it in little bits at a time, whisking to ensure that you beat out any little lumps. We want this to be silky smooth.
Next, you’re going to add your chickpeas. You can drain them if you like, but since this is a stew, any added thickness is invited to come along. Just dump em in there and stir it around. Add the vegetable mixture as well, and bring it all to a boil. Then, you’re going to grab your dumplings and drop them in one at a time. Allow them to boil for a minute longer, and then reduce the soup to a simmer. Cover, and simmer for 20 minutes, or until the dumplings don’t taste raw.
While you’re waiting, rinse, de-rib and chop up some kale. Set aside some frozen peas, because you’re going to dump these in at the end. They don’t take long to cook, so they’re coming late to the party.
Once the dumplings are done, dump in the kale and the peas, and give them a good stir to work them in. Adjust the seasonings, and you’re good to go.
It’s chow time!
Chickpea Stew with Scallion Dumplings
2 cups + 1/4 cup unbleached flour
1 tbsp garlic powder
1 tsp salt
1/4 cup scallions
1 tbsp baking powder
1/4 cup almond milk
3 medium sized carrots
1 red onion
3 cloves garlic
3 stalks of celery
1 10 oz. can chickpeas
1 cup kale
1/2 cup peas
1 tsp cayenne powder
1 tsp oregano
salt and pepper
1/4 cup olive oil + 1 tbsp for saute
1/4 cup white cooking wine
6 cups vegetable stock
- Mix the dry ingredients together (flour, baking soda, salt, and garlic powder. Add a bit of cayenne if you’re feeling spicey).
- Drizzle in almond milk. Work the ingredients into a shaggy-like ball of dough. If it’s too dry, add a bit more milk. But only little bits at a time! You don’t want it to get sticky!
- Work in the scallions, and remove onto a floured surface.
- Flatten out into 1/4″ thick. Cut into small rectangles or whatever shapes you’re feeling.
- Transfer to a floured dish and cover. Place in the refrigerator for later.
- Chop up the garlic and onions, add them to a large stock pot to saute.
- Add the carrots and celery, saute until all contents are softened. Remove for later.
- Combine the olive oil, flour, cayanne, and a bit of garlic powder to the pot to create a roux.
- When the roux begins to brown and smell nutty, add the white wine and deglaze that ish. Add the stock and cook for 10 minutes, or until the broth becomes thickened and velvety.
- Add the chickpeas and sauteed vegetables to the broth, bring to a boil.
- Drop in the dumplings one at a time, and boil for one minute longer.
- Reduce the heat to low, cover, and simmer for 20 minutes, or until the dumplings no longer taste raw.
- Remove the ribs from the kale and chop up. Throw this in with the peas and give it all a good stir!
- Adjust the seasonings and dig in!