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–+ servings
Chickpeas and Dumplings

Cozy Chickpeas and Dumplings for a Warm, Comforting Meal

This Chickpeas and Dumplings recipe is a warm, comforting dish that satisfies and nourishes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: dinner
Cuisine: American, vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew Base
  • 2 tablespoons Butter Adds richness; substitute with olive oil for dairy-free.
  • 1 medium Onion Provides foundational flavor; sweet onions enhance sweetness.
  • 2 medium Carrots Adds sweetness and texture; can swap with parsnips or bell peppers.
  • 2 stalks Celery Adds sweetness and texture; can be swapped for variety.
  • 3 cloves Garlic Infuses stew with fragrance; fresh preferred.
  • 1 tablespoon Fresh Rosemary Imparts aromatic notes; dried can be used.
  • 1 tablespoon Fresh Thyme Imparts aromatic notes; dried can be used.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Dumplings
  • 1 cup Flour Used for dumplings; gluten-free option available.
  • 2 teaspoons Baking Powder Helps dumplings rise; ensure freshness.
  • 1 large Egg Provides moisture; may substitute with flaxseed egg.
  • ¾ cup Buttermilk Adds moisture; can be replaced with milk and vinegar.
For the Broth
  • 4 cups Chicken or Vegetable Stock Forms base; low-sodium is healthier.
  • ½ cup Heavy Cream Adds creaminess; coconut milk for dairy-free.
  • 1 can Canned Chickpeas Main source of protein; dried can be used if cooked.
  • ¼ cup Fresh Parsley For garnish and fresh flavor.

Equipment

  • large pot
  • mixing bowls

Method
 

Step-by-Step Instructions for Chickpeas and Dumplings
  1. In a large pot, melt 2 tablespoons of butter over medium heat. Add diced onion, carrots, celery, and minced garlic, seasoning with salt and pepper. Sauté for about 5 minutes until vegetables soften.
  2. Stir in 1 tablespoon each of fresh chopped rosemary and thyme, allowing the herbs to cook for an additional minute.
  3. In a separate bowl, combine 1 cup of flour, 2 teaspoons of baking powder, and a pinch of salt. In another bowl, mix 1 beaten egg and ¾ cup of buttermilk until well blended. Fold wet ingredients into dry ingredients.
  4. Sprinkle about 2 tablespoons of flour over the softened vegetables and stir for about 5 minutes. Gradually pour in 4 cups of stock while stirring to avoid lumps.
  5. Stir in 1 can of rinsed chickpeas and ½ cup of heavy cream into the thickened broth. Allow to simmer on low heat for about 10 minutes.
  6. Bring the stew to a gentle boil before dropping spoonfuls of the dumpling batter into the bubbling broth. Cook uncovered for 7 minutes, flip and cook another 7 minutes.
  7. Remove pot from heat. Ladle into warm bowls and garnish with fresh parsley. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 8mgIron: 20mg

Notes

For a complete meal, consider pairing with a crisp green salad. Adjust seasoning as per taste.

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