Chickpea and Dumplings
Updated: Jan 26
I know what you might be thinking...another soup recipe!?!? I can't help it with the cooler weather. I am always craving soup! This chickpea and dumpling soup is a warm and hearty meal that is just what you need this winter. It can easily be made into chicken and dumplings, but I always loved to cook for my family so I kept this meal vegan friendly. It is filled with a blend of hearty vegetables, herbs, and delicious drop dumplings. This extremely healthy and satisfying meal will be the perfect recipe to have on hand for the winter.
These drop dumplings are made with chickpea flour to add some additional protein and nutrients to the soup. It was my first time testing out cooking with chickpea flour and I love the texture and flavor it gives to the dumplings. The herbs give the soup the taste of a comforting meal while also adding a light freshness to the flavor. The tender vegetables are actually my favorite part of the soup. They take on a little bit of a sweet taste which pairs amazing with the herbs. They also add lots of bulk and nutrients to the soup. Lastly, the chickpeas are another great texture variation and also add additional protein. You can absolutely add or replace the chickpeas with shredded chicken if you really want the classic chicken and dumpling soup and are not vegetarian.
I would definitely recommend doubling the recipe and freezing it for an easy meal. It is so delicious and would be the perfect soup to pull out when you are short on time. Toppings are always important for any soup. I love topping mine with some salty parmesan. This soup is so delicious on its own, but the dumplings soak up all the juices and flavors of the broth. They have a great moist but crumbling texture that add just the right amount of starchiness to the recipe. Give this hearty and flavourful recipe a try this winter to see how comforting and cozy it will make you feel!
- 1 stalk of celery
- 2 large carrots
- 1 large Japanese sweet potato and 1 small (for the dumplings)
- 1 small or half a large red onion
- 1 1/2 tbsp fresh thyme
- 1 1/2 tbsp fresh chopped rosemary
- 3 cloves garlic
- 6-7 cups of veggie broth (possibly more if you add chicken)
-1/2 to 1 cup of vegan sour cream or yogurt (if not vegan) depending on how creamy you want the soup to be
- 1/2 tsp pepper
- salt to taste
- 3/4 cup of chickpea flour
- 1/4 cup all purpose flour
- 1/4 cup steamed, pureed, and chilled japanese sweet potato
- 3 tbsp plant based butter
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- about 1/4 cup unsweetened oat milk maybe less
optional: 2 shredded chicken breast
1) Steam sweet potato in microwave for about 7 minutes and then peel and place the potato in a food processor. Pulse till smooth and then place in the refrigerator to chill
2) Chop all the veggies and place in a large pot including chopped garlic. Saute for 5-10 minutes until the veggies are translucent and fragrant.
3) Add in broth and fresh herbs and let the veggies simmer until they are fork tender (about 20-30 minutes)
4) Meanwhile mix the dry ingredients for the dumplings in a medium bowl. Add in butter and sweet potato and mix together with your hands until you have pea size pieces of the butter and sweet potato. Slowly add in oat milk until the batter comes together to form a dough. (You may not use all the oat milk)
5) Roll the dumpling batter in heaping tablespoon balls and set aside. Once the veggies are tender add in chickpeas, sour cream, salt and pepper.
6) Once the soup comes back to a light boil add in the dumplings. Make sure there is enough liquid covering the top of the soup and push each dumpling down to emerge it in the broth and then cover. The pot should remain at a simmer and let the dumplings steam for 15 minutes.
7) After 15 minutes check to be sure the dumplings are done and then soup is ready to serve.
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