CHICKPEA STEW with CORNBREAD DUMPLINGS
As promised, here’s my recipe for delicious Chickpea Stew and Cornbread Dumplings. For this quantity you can half my Corn Meal Muffin recipe which should give you room for eight or nine dumplings. The results are very much like chicken pot pie without the chicken.
Another time I did add some cooked chicken leftover from Christmas that I had stashed away in the freezer but if you decide to go ‘no face or mother’ to keep it purely vegetarian you really won’t miss the meat. It’s very satisfying, filling and oh so comforting for these last few weeks of wintery weather.
In the Galley Kat Notes below I’ve also given you some ideas for swapping the chickpeas and veggies.
All for now folks. I’m off to work on some more easy recipes to share with you. One of my Galley Peeps sent a recipe that’s super versatile. It’s one of those keep on hand type of recipes and I’ve been trying it out to see just how many options I can offer you next time. While you’re waiting for me to return here are some more of my galley stews for you to try….
Chickpea Stew with Corn Meal Dumplings
- Large saucepan
- Mixing bowl
- 1 tbsp olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 celery stocks chopped
- 2 cloves garlic minced
- 1 tbsp fresh rosemary or 1 tsp dried
- 1 tbsp fresh thyme or 1 tsp dried
- salt and pepper to taste
- 1 can chickpeas drained and rinsed
- 3 tbsp butter
- 3 tbsp flour
- 3-4 cups vegetable broth or chicken broth
- 1/2 cup cream
- 1/2 recipe Galley Kat corn meal muffin mix see recipe card below
- chopped fresh parsley for garnish
- Heat oil in large saucepan and gently saute the vegetables until barely cooked through and still al dente
- While the veggies are cooking, mix ingredients for dumplings omitting the melted butter, then set aside.
- Add herbs and salt and pepper along with the drained chickpeas to the stew.
- Stir in butter until melted then sprinkle flour over simmering mixture
- Gradually add broth stirring continuously until thickened to your liking adding more broth as necessary. You will want it to be more soup like.
- Stir in the cream. Adjust seasoning if needed.
- Drop the dumpling batter by spoonfuls into the gently simmering liquid and cook for about 8 minutes. Carefully turn each dumpling and continue cooking for an additional 8 minutes.
- Ladle into bowls and sprinkle with fresh chopped parsley.
Galley Kat Notes:
Corn Muffin Mix
- Muffin tins (for the conventional oven users)
- Omnia stove top oven (for the ovenless)
- Silicone muffin cups or the muffin insert for Omnia users
For make-ahead mix
- 1 1/4 cups corn meal
- 1 1/4 cups flour
- 1/3 cup sugar
- 1 tbsp baking powder
- 1 tsp salt
When ready to bake
- 1/2 cup melted butter or neutral oil like grapeseed or avocado
- 2 eggs lightly beaten
- 1 1/2 cups milk or milk substitute like oatmilk
For the mix
- Mix flour, corn meal, baking powder, sugar and salt together and store in an air tight container until ready to use.
When ready to bake
- Whisk eggs and milk together then stir in cooled melted butter
- Add wet ingredients to dry, stirring until there is no evidence of dry ingredients
- Scoop mixture into prepared muffin cups (about two thirds full)
For conventional oven users
- Bake muffins in preheated 350 ° oven for about 12 minutes or until lightly browned and tooth-pick test comes out clean
For Omnia stove top users
- Place covered baking pan on preheated base plate and cook for 5 minutes on high
- Reduce heat to medium low and continue cooking for another 10-12 minutes or until tooth-pick test comes out clean