Vegan Chicken And Dumplings (With Chickpeas!)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
394 kcal
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Course
Main Course
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Cuisine
American
Vegan Chicken And Dumplings (With Chickpeas!)
Description
Vegan Chicken And Dumplings (With Chickpeas!) begins by sautéing a mix of diced onion, carrot, celery, and garlic in olive oil to build a flavorful base. Flour, poultry seasoning, and salt coat the vegetables before slowly adding vegetable broth for a thickened, savory soup. Chickpeas are added for protein, and frozen peas plus vegan creamer enrich the broth for creaminess.
Meanwhile, the dumplings are prepared by combining flour, baking powder, salt, poultry seasoning, vegan creamer, and olive oil into a dough mixed just until combined to keep them tender. Spoonfuls of this dough are dropped into the simmering soup and cooked covered to trap steam, ensuring the dumplings firm up gently without becoming tough.
After 15 minutes, the dumplings should be cooked through and firm. The dish offers a satisfying texture contrast between the soft vegetables, tender dumplings, and hearty chickpeas, making it a warming and filling vegan alternative to a classic comfort food.
Ingredients
Chickpea Soup
- 1 Tbsp olive oil 15 mL
- 1 medium yellow onion diced, about 1 ½ cups
- 2 medium carrot peeled and cut into rounds
- 2 ribs celery diced
- 4 cloves garlic minced
- ¼ cup flour 30 g
- 1 tsp poultry seasoning
- ½ to 1 tsp salt start with ½ tsp and add more before serving if needed
- 4 cups vegetable broth 1 L
- 1 oz can chickpeas drained, 425 g
- 1 cup peas 170 g, frozen
- 1 cup vegan creamer you could also use evaporated milk (for non-vegan) or coconut milk, 236 mL, unsweetened, unflavored
Vegan Dumplings
- 2 cups flour 240 g
- 1 Tbsp baking powder
- 1 tsp salt
- ½ tsp poultry seasoning
- ¾ cup vegan creamer I used the same unflavored vegan creamer as in the soup, but you could also use evaporated milk or buttermilk (for non-vegan), or a plant-based drinking milk, 170 mL, or milk
- ¼ cup olive oil 60 mL
Instructions
- Flavor Base: Heat oil in a large pot, then add diced onions, carrots, and celery. Cook until onion is soft, about 5 minutes. Stir in garlic and cook for another minute. Stir flour, poultry seasoning, and salt to evenly coat veggies.
- Soup: While stirring, slowly pour in the vegetable broth. Taste and add more salt if needed. Cover and bring to a gentle simmer while you prepare the dumplings.
- Dumplings: Stir together flour, baking powder, salt, and poultry seasoning. Stir in vegan creamer or milk and oil, stirring just until dough comes together (do not over stir - this will result in tough dumplings).
- Assemble: Add chickpeas, frozen peas, and creamer to the soup. Bring back to a simmer, then drop spoonfuls of the dumpling dough right into the soup.
- Cook: Put a lid on the soup and cook for 15 minutes. Do not lift the lid while cooking - you want to build up the steam, which will cook the dumplings! After 15 minutes, check on dumplings (they should be firm, and a toothpick inserted should come out clean). Serve warm!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 394kcal | 20% |
| Carbohydrates | 59.7g | 20% |
| Protein | 9g | 18% |
| Fat | 13.6g | 21% |
| Saturated Fat | 1.8g | 9% |
| Cholesterol | 0mg | 0% |
| Sodium | 1170mg | 49% |
| Potassium | 541mg | 12% |
| Fiber | 6.2g | 25% |
| Sugar | 5.8g | 12% |
| Calcium | 169mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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