The idea for this soup was born when I wanted to make my chicken soup but had just eaten chicken for dinner the night before. What was a girl to do? Well, make it without meat, that is…and throw in some chewy, doughy dumplings! Voila–chickpeas and dumplings.
Yield 6 servings
FOR THE CHICKPEAS:
2 cups of dried chickpeas
2 teaspoons of apple cider vinegar (one with active enzymes, like Bragg’s)
1 strip of kombu (found in the Asian section at grocery stores)
…OR 1 15-ounce can of pre-cooked chickpeas
FOR THE SOUP:
2 tablespoons of olive oil
2 tablespoons of arrowroot powder
1 large onion, chopped finely
4 large carrots, chopped finely
2 stalks of celery, chopped finely
1 teaspoon of salt
2 teaspoons of poultry seasoning
1/2 teaspoon of turmeric
6 cups of vegetable stock (preferably homemade or low sodium)
1 cup of apple cider
FOR THE DUMPLINGS:
1 1/2 cups of almond flour
1/2 cup of tapioca powder
1/2 teaspoon of salt
1/3 cup of vegetable broth
First, cook your chickpeas. I always make my beans from scratch–canned beans always give me indigestion, and personally, I find home-cooked beans to have much more flavor.
Soak the chickpeas in a bowl of warm water and the apple cider vinegar overnight. This will help lower the level of anti-nutrients (like phyates and lectins) and break down the long-chain carbohydrates that are difficult for your body to digest.
The next day, drain the chickpeas and rinse them well with fresh water. Place them in a medium saucepan, cover with fresh water (enough to cover the beans by at least 2 inches), and bring it to a boil. Once bubbling, add in the strip of kombu (a kind of seaweed that also has enzymes to help break the beans down), and reduce the heat to low. Cook until the beans are soft and tender, about 2 to 3 hours.
Now that your chickpeas are ready, get started on the soup base.
In a dutch oven, heat the olive oil over medium heat until beginning to sizzle. Add the arrowroot powder and cook for 3-4 minutes, stirring occasionally to help brown it a bit.
Next, add in the onion. Let it saute for five minutes, then add carrots and celery.
Let all of the veggies saute together for another 5 minutes, then pour in the salt, poultry seasoning, and turmeric. Stir to cover the vegetables with the spices and let saute for another 2 minutes.
To the vegetables, add the cooked chickpeas, vegetable stock, and apple cider (the SECRET ingredient!). I made my own vegetable stock, but if you use store-bought, please purchase the low-sodium variety! Increase the heat to high and bring everything to a boil, then turn it down to low and cook for another 30 minutes.
Meanwhile, make the dumplings, adapted from this recipe.
In the bowl of a food processor, combine the almond flour with the tapioca powder, 1/2 teaspoon of salt, and 1/3 cup of vegetable broth. Pulse for about 30 seconds until a soft dough is formed, then simply roll into balls and drop into the soup for 25 minutes.
Serve hot and eat with a big old spoon. Enjoy!