Chickpeas & Dumplings

I really wish I could take credit for this idea. But Happy Herbivore beat me to it. It appears you can just replace chicken in almost any dish with chickpeas, and have awesome results. I need to make buffalo chickpeas asap! Seriously. I will get on that.

Anyway, my version didn’t look a THING like the picture in the cookbook. Probably because I really piled on the veggies, and didn’t have the same texture of sauce. And because I used just straight veggie broth instead of making her broth powder mixture. I don’t have time to mess with making my own broth powder. Especially when I have access to great low-sodium organic veggie broth. How can you go wrong with that?

So that’s probably what accounts for the darker color. Also, I opted to just throw in the spices she lists as her “poultry blend” since I keep them on hand. And I finally got to use the rosemary that’s been growing out back for ages! Why don’t vegans use rosemary more? I have TONS.

The only issue I had with this meal (which was fantastic, by the way) was the texture of the dumplings. I’m wondering if it’s a regional thing, because I’m used to the ones that are more like biscuits. You either set them on the top and boil them, or shove the whole thing in the oven and bake it a little like a pot pie. This was more like spätzle, and dumplings were kinda firm and a tad rubbery. Did I over mix them? Who knows. I’ll try it again, but I’m not sure quite how to fix that.

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