Chickpeas and dumplings recipe

Ingredients

• 1 cup whole-wheat pastry flour
• 1 tsp fine salt
• 1 tbsp cornstarch
• 1 cup No-Chicken Broth
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup brown mushrooms, thinly sliced (optional)
• 1 tbsp Poultry Seasoning Mix
• 1⁄2 tsp dried thyme
• 1⁄2 tsp mild curry powder
• 1⁄8 tsp ground nutmeg
• 1⁄2 to 1 cup non-dairy milk
• 2 tbsp nutritional yeast
• 1 cup canned or cooked chickpeas
• salt, to taste
• black pepper, to taste

1. In a medium bowl, whisk flour with 1 tsp of salt until well combined.
2. Add 6 tbsp of cold water, stirring to make a ball.
3. Using your hands, knead a few times.
4. Flatten the dough out and, using a sharp knife, cut approximately 20 gnocchi-sized pillows and set aside.
5. Mix cornstarch into 2 tbsp of water and set aside.
6. Line a medium pot with a thin layer of No-Chicken Broth and cook the onion and garlic until translucent, about 3 minutes.
7. Add mushrooms and spices, continuing to cook until the mushrooms are soft and releasing juices, about 5 minutes, adding remaining broth as needed.
8. Then add 1⁄2 cup of non-dairy milk and immediately whisk in nutritional yeast.
9. Allow the mixture to come to a near boil, then add dumplings and bring to a boil again.
10. Once boiling, reduce heat to medium and keep cooking, stirring if necessary, until the dumplings start to float and are less doughy, about 4 minutes.
11. Add chickpeas and cornstarch mixture and continue to cook until chickpeas are thoroughly warm and liquid has thickened.
12. Thin out mixture with remaining non-dairy milk if desired or necessary.
13. Add salt and pepper to taste and serve.