Meat Free Mondays #5.

My friend Ashleigh gave me this recipe ages ago that seemed super easy and cheap to make and I’ve finally gotten round to making it. Good news for the Vegans out there as this is suitable for them too.

Chickpea Stew With Dumplings

Serves: 6 to 8


  • 1 1/2 tablespoons Olive Oil.
  • 1 large onion, chopped.
  • 3 to 4 cloves garlic, minced.
  • 1 large green bell pepper, chopped.
  • 2 tins of chickpeas, drained and rinsed.
  • 2 tins of chopped tomatoes.
  • 1 teaspoon ground cumin.
  • 1 teaspoon dried oregano.
  • 1/4 teaspoon dried thyme.
  • 2 to 3 tablespoons chopped fresh parsley.
  • Salt and freshly ground pepper to taste.
  • Hot cooked rice, optional.

Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and green pepper and continue to sauté until all are golden.
Add the chickpeas, tomatoes, cumin, oregano, thyme, and 1 1/2 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 minutes.
Stir in the parsley and season sparingly with salt and generously with pepper. Adjust the consistency if more water is needed, but let the stew remain thick.
Serve the in bowls on its own or over a small amount of hot cooked rice, if desired.
It seems a really versatile dish in my opinion. I added some sliced courgettes and some real tomatoes that were starting to look a bit worse for wear in the bottom of my fridge. I also added some dried chilli flakes, some vegetable stock powder (I personally like Marigold Swiss Vegan Bouillon Powder) and some bulgar wheat (I didn’t bother with the rice) which did mean that I had to add more than the amount of water stated above. Once this was simmering away nicely I then made the dumplings as instructed below.


  • 1 cup plain flour.
  • 2 tsp. baking powder.
  • 1/2 tsp. salt.
  • 1/4 cup chopped parsley (or dried herbs).
  • 1/2 cup soy milk.
  • 2 tbsp. vegetable oil.

Sift all of the dry ingredients together (just for the record I added some garlic granules, pepper, and some mixed herbs. Mix milk (I had none in so I just made mine with water instead as I couldn’t be bothered to go to the corner shop) with oil and add to dry ingredients (just stir until moistened). Drop mixture by tablespoonfuls onto stew.
Cover and cook for 15 minutes (Do NOT lift the lid!). Serve and eat. A bit of Aromat does wonders with this dish too (I’m addicted to the stuff).
It’s a proper stodge/comforting meal. It was easy to make, cheap as chips as I had everything in already and I have a sneaky feeling I’m going to be living on it for days now unless I freeze some of it.


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