Chickpeas and Dumplings.
I could not be more excited about these chickpeas and dumplings!
This is literally a hug in a bowl. I promise it will be your new favorite thing!
If you’ve been around for a while, then you know that one of my favorite recipes EVER is my chicken and dumplings. They are the ultimate comfort food – creamy, comforting, cozy – basically the perfect meal when you’re in need of some comfort. Or when it’s a chilly day.
It’s also a recipe that so many people love!
I love that this is a mix of soup and stew. It’s so creamy and hearty and wonderful. Truly, it can’t be beat!
This recipe here is basically my chicken and dumplings recipe, scaled down a bit. With chickpeas swapped for the chicken. The chickpeas definitely add an interesting element to the soup. I LOVE THEM. They have a bit more texture than the shredded chicken, of course. But if you’re looking for a vegetarian option, or just a non-chicken option, this is it!
Honestly, I’ve made the chicken and dumplings before without the chicken, when I just didn’t want it! But it just wasn’t hearty enough. I’ve made chicken and mushroom dumplings too, but the mushrooms aren’t the texture I was going for. You know?! This could become a bit of a clean-out-the-fridge meal if you’d like. Today, I stuck to the classics.
So enter… the chickpeas!
Yes, the chickpeas add a bit of texture, but they also make the dish more satisfying and filling. It’s the perfect winter meal. It comes together in a little over 30 minutes, tastes like heaven and is the coziest, comforting dish that I can imagine.
Of course, I don’t miss the chicken at all. Emilia ate the bowl like she couldn’t wait for another! Eddie doesn’t need to know about the lack of chicken here… ha!
Make this goodness today!
Chickpeas and Dumplings
Chickpeas and Dumplings
Ingredients
- 3 tablespoon unsalted butter
- 1 small sweet onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- kosher salt and pepper
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
- 3 tablespoons all-purpose flour
- 3 to 4 cups chicken stock or vegetable stock
- 1 15 ounce can of chickpeas, drained and rinsed
- 1/4 cup heavy cream
- chopped fresh parsley, for topping
herbed dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- ½ teaspoon poultry seasoning
- 1 large egg lightly beaten
- ½ cup buttermilk
Instructions
- Melt the butter in a pot over medium-low heat. Once melted, stir in the onion, carrots, celery and garlic with a big pinch of salt and pepper. Stir in the rosemary and thyme. Cook until the vegetables soften, about 5 minutes.
- While the veggies soften, make the dumplings. Whisk together the 1 cup of flour, baking powder, salt and poultry seasoning in a large bowl. Combine the milk and the eggs, then stir into the flour until just mixed. Set aside for a few minutes.
- Stir the 3 tablespoons of flour into the pan, coating the vegetables to create a roux. Cook, stirring often, for 5 minutes, making sure it doesn’t burn. Slowly stream in 3 cups of the stock, stirring while doing so. Cook for another 5 minutes, letting the mixture come to a low boil - it should thicken a bit.
- Stir in the chickpeas. Stir in the cream. You want the mixture to be lightly bubbling over medium heat. Taste and season with more salt and pepper if needed.
- Take the dumpling batter and drop spoonfuls of it into the soup. Cook for 7 minutes, then flip the dumplings and cook them for 7 minutes more. If the mixture comes to a full boil, decrease the heat while simmering the dumplings.
- Sprinkle with parsley and serve!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
I’d like to nap on that little puffy dumpling cloud!
48 Comments on “Chickpeas and Dumplings.”
Oooh I think my toddler will really enjoy this too! I’ll tag you on IG when we make this ☺️
It’s not vegetarian because you use chicken stock. Swap that for vegetable stock
The recipe literally says you can swap chicken stock for vegetable stock.
How creative to swap chickpeas for chicken in a traditional favorite. This is yet another of your recipes That will be oh so tasty.
Sounds delicious! What do you think about subbing chickpea flour for half of the all-purpose?
Please do not call this recipe “vegetarian”–it’s not. Chicken stock is made from…um…chickens.
It would be entirely inappropriate to serve this to someone who is actually vegetarian, and you mislead and do your readers a disservice by mischaracterizing it.
the recipe calls for vegetable stock. no one “has” to use chicken stock.
It VERY clearly says it can be vegetable OR chicken stock.
If readers don’t understand that chicken is not a vegetable (and that the reference to this being a vegetarian option is provided that vegetable stock is used) that’s beyond the scope of what a food blogger can address…
It clearly says vegetable stock can be used
Ok Karen! 🙄
Pingback: Chickpeas and Dumplings. - xgirlfriend
I’m so excited for this! Making it immediately.
Wow this looks delicious! I have a few questions: Can I sub dried spices for the fresh? Or what do you do with your extras? I don’t typically keep fresh thyme and rosemary on hand. Also, have you successfully frozen leftovers or do the dumplings get weird?
Hubs is going ice fishing this weekend and hates chickpeas… so this recipe is on the menu! :)
Follow up to my above comment, I made this tonight and it was delicious!! I typically don’t care for rosemary but I trusted and made the recipe exactly as written (using vegetable stock) and I’m so glad I did! This was like a hug in a bowl. Also super budget friendly! Thanks for another winner, Jessica!
I just made this tonight for dinner and it was delicious! I’m the dumpling fan in my family but everyone really enjoyed this. The dumplings were pillowy and soft and the creamy garbanzo bean soup/sauce was super tasty and I even forgot to add parsley and rosemary. Will make sure to add next time. Thank you for a great recipe!
Pingback: Fixer Upper Star Joanna Gaines Is Back on TV with a New Cooking Show | What's Cooking
Pingback: Vendredi Faves | nourriture – Je me demandais
We really enjoyed this! I added peas prior to cooking the dumplings. For those who need gluten free, I used Bob’s 1:1 and the dumplings and soup turned out great.
These momos tasted soo well and i just loved them soo much.Nazara
Pingback: Friday Faves – KoodabellBlog
This recipe was delicious – the only downside is that when trying to keep leftovers, the dumplings appear to soak up almost all the liquid. Are there any suggestions on how to store for leftovers? Whether that is with the dumplings separated or perhaps more liquid added when heating?
This was so delicious and comforting for a day with below zero temperatures. I added some mushrooms, but otherwise followed the recipe as written. Thanks for a great recipe!
this was delicious! we added some miso in with the sautéed veg, and stored leftover dumplings separately, they cooked up perfectly when reheating soup the next day. loved this Vegetarian Take on chicken and dumplings ;-)
I just made this and it’s absolutely delicious!! Will be making again soon!
Pingback: This and That - Two Peas & Their Pod
This recipe is awesome! I omitted the heavy cream and it still turned out great. The dumplings are so fluffy. Definitely a keeper in our home.
Would this work with Cannellini beans?
I’m so happy this turned out so well. I actually made this completely dairy-free (I kept the egg, otherwise totally vegan). Here are the changes I made:
– I used 1/2 unsweetened almond milk and juice from a small lemon to make a vegan buttermilk.
– I made a cashew cream using 1/2 cup raw unsalted cashew, soaked in boiling water for 15 min. Blended it with 1/2 cup of water (roughly) until it was a sort of thick and pasty – not quite pourable. I used the whole 1/2 cup for the “heavy cream” portion instead of 1/4.
– I’m also at high altitude so I only used 1 tsp baking powder and 2 extra tablespoons of milk for the dumplings.
It was so lovely. You couldn’t tell there was no dairy. Thank you!
This was super tasty… should’ve anticipated the dumplings soaking up some liquid, but otherwise crazy good. Thanks.
Thank you for this recipe. I had never even made traditional chicken and dumplings, so was nervous about the dumpling part, but this was so easy. My friend gave me fresh herbs from her garden and I think that really helped this be even better. I’ll be making this regularly for my vegetarian husband. Delicious!
Has anyone tried freezing this? Does it freeze ok? I just made this but was hoping to freeze! It tastes soooo good!
I made this tonight (with the addition of one leek) and it was FABULOUS! My husband said, “This is the soup I didn’t know I needed.” 😂
This was so easy, delicious and comforting. The dumplings were so light and airy and the gravy had a great depth of flavor. This is definitely going to be made again in our house. Thank you Jessica!
Absolutely delicious! Made this for our yummy snow day meal. It was incredible, didn’t and wouldn’t change a thing.
This is so comforting and delicious! It’s a part of my regular winter meal rotation.
I love this soup. It’s very easy to make and has really good flavor. I like to use Better Than Bouillon Roasted Vegetable low sodium, it really punches up the flavor. Thank you for this recipe.
I’ve made this twice since stumbling across this recipe a couple of weeks ago. Perfect cold weather dinner!
I make this at least once a month!
Just made this! We’re expecting a baby in two months (or less!) so I wanted something for the freezer. We had some for dinner and then scooped out the dumplings and froze them on a sheet pan to put in a ziplock alongside the container of soup. I don’t think they’ll be too soggy that way! Looking forward to eating it again in deep fall!
This was really good. My husband saw this on his Instagram and asked me to make it. We both loved it. We try to eat meat-free most of the time and therefore used vegetable stock. One thing I I’ll do next time is increase the amount of stock used. I went with 3 cups. The dumplings absorbed a lot of the liquid, so the soup part was too thick. Flavors were so good though.
Wow this was delicious and perfect for a chilly fall day! I made a lot of substitutions for what I had on hand – red onion, no carrots, and I skipped the cream. I also used vegetarian broth to keep it 100% vegetarian. It turned out fabulous. This will go into my rotation.
I expected this to be tasty- everything I make from here is-but holy smokes! So delicious! Comforting, creamy, hearty and devoured by my whole family. Thanks for another awesome meatless recipe!
I am so in love with this soup!!
Saw your post on FB and had to make it! Absolutely delicious. I added peas to the simmer. I would have added mushrooms if I had them. Thank you!
Made this tonight. Delicious! We are “weeknight vegetarians” and had my dad(meat eater) over for dinner. Awesome dinner for all. My toddlers loved it too!
This sounds so so comforting. I’m not vegetarian, but I love chickpeas and I can’t wait to make this in the upcoming week. Thanks Jessica!
I will double the stew next time as it was super tasty. The dumplings were fun to make and my coworker even made it after he tasted my leftovers. SO GOOD!