Chickpea Dumpling Soup
Chickpea Dumpling Soup is the ultimate comfort food, packed with hearty, plant-based ingredients and topped with fluffy, homemade dumplings. This creamy, vegetarian soup is a cozy, nourishing dish perfect for cold nights.
Ingredients
Soup Ingredients
- 1 tablespoon Olive Oil
- 1 15oz Can of Chickpeas, rinsed and drained
- 2 Large stalks of Celery, cleaned and chopped
- 2 Large Carrots, cleaned and chopped
- 1 Medium Onion, peeled and chopped
- 2 Medium Yukon Gold Potatoes, peeled and cubed
- 1 ½ cups Yellow Sweet Corn, frozen
- 2 tablespoon Butter
- 2 cloves Garlic
- 1 pinch Poultry Seasoning
- 1 quart Vegetable Broth
- 1 tablespoon Flour
- ¼ cup Milk
- Salt
- Black Pepper
- Fresh Parsley, chopped optional for topping
Dumpling Ingredients
- 2 cups Flour
- 1 tablespoon Baking Powder
- ¾ cup Heavy Cream
- ¾ cup Sour Cream
- Salt
- Black Pepper
Instructions
Soup Instructions
- Preheat Oven to 375 °F
- Rinse and drain the chickpeas. Put chickpeas on a sheet pan and drizzle with about 1 tablespoon of Olive Oil. Coat the chickpeas evenly. Put into the preheated oven for about 5-7 minutes.
- Remove the lightly roasted chickpeas from the oven and place on a plate so they don't continue to cook on the sheet pan.
- Heat the butter in a medium-sized dutch oven or stock pot, add your chopped vegetables (all but the potatoes). Let them cook for 4-5 minutes until tender over medium heat.
- Add the garlic and pinch of poultry seasoning. Stir. Lower the heat and add the tablespoon of flour to coat the cooked vegetables. Stir and cook for about a minute over medium-low heat. Add milk slowly and a little bit at a time. Stir and allow it to thicken. Continue this until all of the milk has been added. It should be a thick, creamy consistency. Add salt and pepper.
- Add the roasted chickpeas, chopped potatoes, corn, and about 2.5 cups of the vegetable broth. Stir. Bring to a boil and drop to a simmer so that your potatoes can cook and your broth can continue to reduce a bit. About 10-15 minutes
- While your broth is simmering, make the dough for the dumplings. See below.
- When the potatoes are fork tender, taste the broth and adjust salt/pepper as needed. You can also add some more broth and stir if it is reduced too much. We need some room for the dumplings to fit, so don't overfill either.
- Using a #2 scoop or a rounded tablespoon scoop and add the dumpling dough to the top of the broth. I usually start in the center of the pot and work my way around. The dumplings can touch and should go to the edges of the pot.
- Sprinkle the dumplings with some fresh parsley. Cover the pot and keep on a low-heat simmer. Let the dumplings cook for about 12-15 minutes. The dumplings will puff up.
- To serve scoop up 2-3 dumplings per bowl with plenty of the brothy chickpea soup to go underneath.
Dumpling Instructions
- In a medium bowl add the 2 cups of flour, baking powder, salt and pepper. Whisk together dry ingredients. Add sour cream and heavy cream to the dry mix and stir well. Just until the dough comes together. It will be thick enough to scoop the mixture which is what we want. Saran and keep in the fridge until the soup is ready.
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