Chickpea Dumpling Soup
As a child, my mother used to make this soup all the time, and it was one of my all time favorites. Of course, it had chicken stock and chunks in it. This one is 100% vegan. It is perfect for anytime in the winter months, or if you're just feeling a little under the weather. The chickpeas are roasted so they have a great crunch, which brings such a different but delicious flavor to this soup. The dumplings are nice and soft and pillowy, and the broth is just delicious. I hope you make it, because I love cooking this soup, and it's just so easy to make.
1 medium onion, chopped
3 large cloves garlic, minced
3 carrots, peeled and chopped
2 bay leaves
1 tbsp fresh thyme
3 cups vegetable broth
1 tbsp vegan chicken bullion
3 cups filtered water
8 oz mushrooms, chopped
2/3 cup flour
2 tbsp coconut aminos
1/2 cup filtered water
1 can chickpeas (about 1 1/2 cup if you're using homemade)
Nutritional yeast
Parsley
Preheat your oven to 400 degrees fahrenheit, line a baking tray with parchment paper or silpat.
Drain and rinse the chickpeas, and place them on a few sheets of paper towels. Rub them between the paper towels until the skins come off.
In a small bowl, add the chickpeas, 1 tbsp water and 1/2 tbsp of the vegan chicken bullion. Stir to combine.
Place the chickpeas onto the lined baking tray and bake them in the oven for 30-40 minutes, until they are golden brown and crispy. Shake them every 10 minutes to ensure even cooking.
While the chickpeas are cooking, combine the onion, garlic, carrots, broth, water, mushrooms, bay leaves, thyme, and the remaining 1/2 tbsp bullion into a large pot, stir, and turn the heat on to medium.
Cook for 40-60 minutes until the vegetables are tender.
Now that the soup is cooked we can make the dumplings. In a small bowl, combine the flour, coconut aminos and filtered water. Put a tablespoon at a time into the soup and turn the heat up to medium high. Cook for 10-12 minutes and then turn off the heat.
Serve with nutritional yeast, parsley and the crunchy chickpeas. This soup tastes even better the day after you make it, and this will provide you with a good amount of leftovers. Enoy!