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
- 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
- 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
- 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!
I’d like to nap on that little puffy dumpling cloud!