I could not be more excited about these chickpeas and dumplings!
This is literally a hug in a bowl — comforting, creamy and easy to make. I promise it will become a favorite.
If you’ve been around for a while, you may know my beloved chicken and dumplings recipe. It’s the ultimate comfort food: rich, cozy and perfect for chilly days. This version swaps the chicken for chickpeas for a satisfying vegetarian alternative that still delivers the same creamy, stew-like comfort.
I love that this dish sits somewhere between a soup and a stew. It’s hearty without being heavy, and the dumplings make it feel indulgent and homey. The chickpeas add a lovely bite and texture that’s different from shredded chicken — they’re more filling and heartening.
This recipe is essentially my chicken and dumplings scaled down and adapted with chickpeas in place of meat. If you want a simple vegetarian option that still feels like classic comfort food, this is it. It also works well as a clean-out-the-fridge meal if you want to add extra vegetables.
I’ve tried versions without chicken before and found them too light; chickpeas give the dish more body. Mushrooms are another option, but they change the texture in a way I didn’t love here. Chickpeas give you the hearty, filling mouthfeel I wanted.
So enter… the chickpeas!
The chickpeas add texture and substance, making this the ideal winter meal. It comes together in a little over 30 minutes, tastes like heaven, and is as cozy and comforting as can be. My family devoured it — no one missed the chicken. Try it today and enjoy a bowlful of warmth.
Chickpeas and Dumplings
Chickpeas and Dumplings
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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
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Melt the butter in a pot over medium-low heat. Add the onion, carrots, celery and garlic with a big pinch of salt and pepper. Stir in the rosemary and thyme and cook until the vegetables soften, about 5 minutes.
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While the vegetables soften, make the dumplings. Whisk together 1 cup flour, the baking powder, salt and poultry seasoning in a large bowl. Combine the buttermilk and the beaten egg, then stir into the flour until just combined. Set aside briefly.
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Stir 3 tablespoons of flour into the pot, coating the vegetables to form a roux. Cook, stirring often, about 5 minutes without letting it burn. Slowly stream in 3 cups of stock while stirring. Cook another 5 minutes, allowing the mixture to come to a gentle boil and thicken slightly.
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Stir in the chickpeas and the cream. Keep the mixture at a light simmer over medium heat. Taste and adjust seasoning with salt and pepper as needed.
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Drop spoonfuls of the dumpling batter into the simmering soup. Cook for 7 minutes, then flip the dumplings and cook for 7 more minutes. If the broth starts to boil vigorously, reduce the heat so the dumplings simmer gently.
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Sprinkle with chopped parsley and serve warm.
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I appreciate you so much!
I’d like to nap on that little puffy dumpling cloud!