Chickpea and Dumpling Soup

4.78 from 27 votes

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.

Prep Time15

Cook Time20

Total Time35

Course: Soup

Cuisine: American, vegan

Keyword: Chickpea and dumpling soup

Servings: -4 servings

Calories: 499kcal

Author: Elaine S.

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