1/2cuprefined coconut oil(room temperature, or chilled*)
3/4cupunsweetened plant-based milk, chilled
For the Chickpea Stew:
2cupspotatoes, peeled and diced
1cupcarrots, peeled and diced
1small onion, peeled and diced
2ribs celery, cut into 1/4" slices
1/2tspground black pepper
1 1/2cupsvegetable broth
3/4cupunsweetened plant-based milk
1- 14ouncecan chickpeas, drained and rinsed
1cupfrozen sweet peas
1cupfrozen sweet corn
For the Biscuits:
Preheat the oven to 475 degrees F.
In a medium-sized bowl, sift the flour together with the baking powder and salt. Cut in the coconut oil with a pastry cutter, or use your hands to squeeze and mix the oil into the flour. See notes if the coconut oil is chilled. You're aiming for the coconut oil to be broken up into pea sized pieces - these help with making the biscuits flaky. Add in the plant-based milk and stir just until combined. Over mixing will get you tough biscuits.
On a lightly floured surface, pat out the dough about 1/2 inch thick. Using a biscuit cutter or a drinking glass, cut out biscuits. Try to get each cut as close to the next as possible to get as many biscuits as possible. With the remaining dough, gently press it back together and pat down to cut remaining biscuits (these are never as pretty as the first ones, it's okay.) You should get about 8 biscuits. Set biscuits aside for later.
For the Chickpea Stew:
In a small sauce pan, cover the potatoes and carrots with water. Bring to a boil over high heat; once boiling, reduce heat to medium and cook for 5-8 minutes or until BARELY fork tender. They shouldn't be completely cooked, they will finish up in the oven later. Drain and set aside.
In a 10-inch cast iron skillet over medium-high heat, heat the olive oil. Add in the onions and stir often for about 5 minutes until the onions are softened but not browning. Add in the celery, garlic, thyme, sage, salt, and pepper and cook for a minute, stirring to coat with oil. Slowly sprinkle in the flour, whisking constantly. Cook for about 2 minutes. Whisking constantly, stream in the vegetable broth and plant milk. Whisk and cook until the mixture starts to thicken.
Stir in the frozen peas, corn, the chickpeas, potatoes and carrots.
Place the biscuits over the stew and put the skillet on a middle rack in the oven for 15-20 minutes or until the biscuits are cooked through, light brown on top and the stew is bubbling. If you find the biscuits are getting too brown on top but things don't seem cooked, cover the skillet with aluminum foil for the last few minutes to prevent the biscuits from burning. Enjoy!
*If the coconut oil is chilled, use a cheese grater to grate/break up the solid oil.