Chickpea Sweet Potato Stew With Chive Dumplings
By Joann MacDonald of Woman in Real Life
The vibrant colors and cool breezes of fall signal that it’s time to tuck in with your favorite comfort foods. Put on your coziest sweater, cue up the latest addictive TV series, and curl up with a bowl of this hearty Chickpea Sweet Potato Stew, topped with delicious Chive Dumplings.
This stew offers the warm comfort of a tasty fall meal with the added benefit of nutritious ingredients such as chickpeas, sweet potato, and carrots. If like me, you are also looking to use up late-season homegrown tomatoes and chives, this recipe is perfect for you.
To make this easy, plant-based, and healthy recipe, first, gather the ingredients. Chop an onion, sweet potato or yam, and two carrots. With relatively few ingredients, preparing this stew isn’t a lot of work, giving you more time to read a book or watch that TV show. Of course, you can choose to add to the ingredients list. Feel free to incorporate more veggies - bell peppers, potatoes and celery would work nicely.
In a large pot or Dutch oven, saute the chopped onion in olive oil for a few minutes. Add the chopped sweet potato and carrots and cook with the lid on. Stir in drained canned chickpeas and diced tomatoes. Add vegetable broth, soy liquid aminos or soy sauce, bay leaves, garlic powder, marjoram, and thyme, and stir to combine.
Thickening the stew is super simple. Add flour and water to a small lidded container or jar and shake, shake, shake. Slowly pour the mixture into the stew, stirring as you go.
The Chive Dumplings are the fun part of this delicious stew, and I highly recommend making them. The process could not be easier. If for some reason you don’t want to make dumplings though - maybe you don’t have any flour - it’s not a problem. Toast a couple of slices of bread and dip those into the stew.
To make the Chive Dumplings, simply combine flour, baking powder, and salt in a small bowl. Add unsweetened, plain non-dairy milk (such as almond or soy) and chopped fresh chives and stir just to combine.
To cook the dumplings, place small mounds of batter on top of the cooked Chickpea Sweet Potato Stew. Put the lid on the pot, turn the heat down low and let those fluffy little balls of goodness form themselves. Don’t be tempted to take off the lid. Patiently wait for 15 minutes. You will be rewarded with puffy dumplings that are soft on the outside and chewy on the inside. They are a great complement to the slightly firm chickpeas that form the body of the stew.
This Chickpea Sweet Potato Stew With Chive Dumplings is one more reason to love fall.
Chickpea Sweet Potato Stew With Chive Dumplings
● 1 tablespoon olive oil
● 1 small onion, chopped
● 1 medium sweet potato or yam, chopped
● 2 medium carrots, chopped
● 2 19 oz cans chickpeas (or 4 cups cooked chickpeas), rinsed and drained
● 2 tomatoes, diced
● 2 cups vegetable broth
● 1 ½ tablespoons Bragg’s liquid aminos or low sodium soy sauce
● 2 bay leaves
● ½ tablespoon garlic powder
● 1 teaspoon marjoram
● 1 teaspoon thyme
● ½ cup all-purpose flour
● ¾ cup water
● Salt and pepper
● Parsley to garnish
For the Chive Dumplings:
● ¾ cup all-purpose flour
● 1 teaspoon baking powder
● ¼ teaspoon salt
● ½ cup unsweetened plain soy or almond milk
● 1 tablespoon chopped fresh chives
Instructions
1. Add olive oil to a large pot or Dutch oven over medium heat.
2. Add onion and saute for 4 minutes.
3. Add chopped sweet potato and carrots and cook with the lid on, stirring occasionally,
until tender, about 5 minutes. (Add a couple of tablespoons of water if veggies stick
to the pot.)
4. Stir in chickpeas and tomatoes. Add vegetable broth, Bragg’s or soy sauce, bay
leaves, garlic powder, marjoram, and thyme and stir to combine. Increase heat to
bring the stew to a boil. Reduce heat to medium and simmer for 5 minutes.
5. Add flour and water to a small lidded container and shake to combine. Slowly pour
flour/water mixture into the stew, stirring as you go. Allow stew to simmer over low
heat as you prepare the dumplings.
For the Chive Dumplings:
1. In a small bowl, stir together flour, baking powder, and salt. Add milk and chives and
stir just to combine.
2. Stir stew and then use a spoon to place balls of dumpling batter over the stew.
3. Cover and cook over low heat for 15 minutes without lifting the lid. Add salt and
pepper to taste. Pick out bay leaves.
4. Transfer stew and dumplings into bowls and garnish with parsley if desired.
