Chickpeas and Dumplings

Name: Chickpeas and Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 people
Ingredients: 3 tablespoon unsalted butter; 1 small sweet onion; 2 medium carrots; 2 celery stalks; 2 garlic cloves; 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; 1/4 cup heavy cream; chopped fresh parsley; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; ½ teaspoon poultry seasoning; 1 large egg; ½ cup buttermilk

User Reviews

5.0

216 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 people
Course
Main Course
Cuisine
American

Chickpeas and Dumplings

Kian Mendoza

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This chickpeas and dumplings recipe is a perfect vegetarian solution to creamy chicken and dumplings! Just as delicious, made with chickpeas!

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Ingredients

Servings

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

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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!