This Chickpea and Dumpling Soup is a delicious twist on the classic with a chickpea vegetable base and fluffy vegan buttermilk dumplings. Light, creamy and super cozy!
How to Make Chickpea and Dumpling Soup
This Chickpea and dumpling soup is the perfect plantbased comfort food. It’s warm and filling like traditional chicken and dumplings but without the addition of butter or cream! Plus, it’s super easy to make in less than 45 minutes!
To make this vegan chickpea and dumpling soup, start by preparing all the vegetables. Chop an onion, a few carrots and celery stalks as well as a couple cloves of garlic. These are going to add texture and flavor to the soup base.
Heat a couple tablespoons of olive oil in a large skillet and add the onion. While the onion softens, quickly make the dumpling dough. Very simple, just apple cider vinegar, non-dairy milk, olive oil, flour and baking powder. The apple cider vinegar curdled the milk to add a nice tang and softness to the dumplings—similar to buttermilk.
Set the dough aside and add the remaining veggies to the pan. Let those cook for a few minutes more until they just begin to soften. Add the garlic, flour and thyme and stir to coat the veggies. Finally, pour in a few cups of stock and just a little non-dairy milk to make the soup even creamier. Bring everything up to a boil then reduce the heat to a bare simmer.
Make sure to taste the broth and season with salt before adding the dumplings. The soup will be very bland without seasoning so don’t forget! Once everything is salted to your liking. Drop pieces of dough on top of the soup. Cover the pot and simmer for about 10 minutes, turning the dumplings over halfway through, until they are light, fluffy and no longer doughy in the center. Make sure the soup never comes to a full boil, just a few bubbles around the rim of the pot.
Once the dumplings have cooked through, throw over a good amount of fresh dill and parsley for a pop of freshness as well as a few grinds on black pepper. Serve warm and enjoy!
Tips and Substitutions for Chickpea and Dumpling Soup
- For moist, flavorful dumplings, I use apple cider vinegar and non-dairy milk to make vegan buttermilk. Soymilk works best here, but almond milk will also work. I do not recommend using coconut or oat milk, as these will not thicken properly. If you consume dairy, feel free to use regular buttermilk.
- This chickpea and dumpling soup is best eaten fresh, but if you want to store any leftovers, keep in mind that the dumplings will absorb more liquid. You may need to add a splash of broth when reheating. The soup will keep in the refrigerator for 4-5 days and in the freezer for up to 2 months when sealed in an airtight container.
More Recipes to Try:
- Roasted Garlic Fettuccine with Lemony Breadcrumbs
- Creamy Coconut Pumpkin Dal
- Butternut Squash Baked Rice with Sage Pesto
- Lemon Risotto with Herb Roasted Chickpeas
- Chickpea Paprikash
Made this recipe? Tag @wandering_chickpea on Instagram and follow along on Pinterest for more delicious recipes!
Chickpea and Dumpling Soup
Chickpea and dumpling soup with a creamy dairy-free base and fluffy vegan buttermilk biscuits. A lighter take on chicken and dumplings that’s just as delicious and easy to make.
Ingredients
For the soup base
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 tbsp fresh thyme (or 1 tsp dried)
- 3 tbsp all purpose flour
- 4 cups vegetable stock
- 1 15 oz can chickpeas, drained and rinsed
- 1/4 cup non-dairy milk
- 1 tbsp nutritional yeast
- Salt and freshly ground black pepper
- Chopped dill and parsley for serving
For the dumplings
- 1/2 cup non-dairy milk (soymilk is best)
- 1 tsp apple cider vinegar
- 2 tbsp olive oil
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Instructions
- Heat oil in a large skillet over medium heat. When shimmering, add the onion and cook until softened, about 5-6 minutes.
- While the onions soften, make the dumpling dough. Whisk together the apple cider vinegar and non-dairy milk and let it sit for 2 minutes to curdle (this is your vegan buttermilk). Add the flour, baking powder and salt. Use a spatula to mix until a sticky dough forms. Set aside.
- To the skillet, add the carrots, celery and garlic. Cook for another 3-4 minutes or until just beginning to soften.
- Stir in thyme and flour so the vegetables become coated then add the stock, chickpeas, non-dairy milk and nutritional yeast. Taste for salt and add more as needed. Bring to a boil than reduce the heat to a bare simmer.
- Use a spoon to drop pieces of dough over the soup. Simmer for 10-12 minutes, flipping the dumplings over halfway through, until they are no longer doughy in the center.
- Garnish with fresh herbs and black pepper. Serve warm.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 499Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 4mgSodium: 1777mgCarbohydrates: 69gFiber: 11gSugar: 11gProtein: 17g
All nutritional info is an estimation
