Ingredients
Ingredients
2 tablespoons vegan butter or oil
1 small yellow onion, finely diced
1 large rib celery (or 2 small ribs), finely chopped
2 large carrots, thinly sliced
3/4 teaspoon dried thyme
1/2 teaspoon black pepper, plus more for serving
2–3 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups cooked chickpeas (about 1 can, 15 oz), drained and rinsed
4–5 cups vegan chicken-style broth
16–32 ounces gnocchi (shelf-stable or refrigerated)
1/2 to 1 cup vegan cream, to taste
1–2 cups baby spinach, roughly chopped (optional)
Instructions
- In a large pot or Dutch oven, melt the vegan butter over medium heat.
- Add the diced onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the dried thyme, black pepper, and minced garlic. Cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually pour in 4 cups of the vegan broth while stirring to prevent lumps. Bring the mixture to a gentle simmer.
- Add the chickpeas and gnocchi to the pot. Simmer for 3–5 minutes, or until the gnocchi float to the top and are tender.
- Stir in the vegan cream and adjust the consistency with additional broth if desired.
- Add the chopped spinach (if using) and cook for 1–2 minutes until wilted.
- Taste and adjust seasoning with additional salt and pepper as needed. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: 420 kcal per serving