Notes

Same method can be use for cooked rotisserie chicken Serves 2-3 https://www.howsweeteats.com/2021/01/chickpeas-and-dumplings/

Ingredients

peeled and diced


minced


or GF




or canned coconut milk


or GF




lightly beaten


or coconut milk with splash of lemon

Instructions

• Melt the butter in a pot over medium-low heat. Once melted, stir in the  carrots and garlic with a big pinch of salt and pepper. Stir in the rosemary and thyme. Cook until the vegetables soften, about 5 minutes.
• While the veggies soften, make the dumplings. Whisk together the 1 cup of flour, baking powder, salt and poultry seasoning in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes
• Stir the 3 tablespoons of flour into the pan, coating the vegetables to create a roux. Cook, stirring often, for 5 minutes, making sure it doesn’t burn. Slowly stream in 3 cups of the stock, stirring while doing so. Cook for another 5 minutes, letting the mixture come to a low boil - it should thicken a bit.
• • Stir in the chickpeas. Stir in the cream. You want the mixture to be lightly bubbling over medium heat. Taste and season with more salt and pepper if needed.
  • • Take the dumpling batter and drop spoonfuls of it into the soup. Cook for 7 minutes, then flip the dumplings and cook them for 7 minutes more. If the mixture comes to a full boil, decrease the heat while simmering the dumplings.
    • • Sprinkle with parsley and serve!