Chickpeas and Dumplings Recipe

I absolutely love this Chickpeas and Dumplings Recipe because it perfectly marries hearty, comforting flavors with a lovely touch of homey warmth. It’s great on a chilly day when you want something filling but not too heavy — those soft, herby dumplings floating over a rich chickpea stew make it super satisfying. You’ll find this recipe is not only delicious but also surprisingly simple, which is a win-win for any weeknight dinner.

When I first tried this recipe, I was blown away by how the dumplings soak up the stew’s flavors while still holding their light, fluffy texture. It’s a little pot of magic that always gets rave reviews from my family and friends. If you’re searching for a cozy meal that’s a bit different from the usual, this Chickpeas and Dumplings Recipe is definitely worth a try!

Ingredients You’ll Need

These ingredients come together beautifully to create layers of flavor and texture — from the savory chickpeas to the fragrant herbs and soft dumplings. When shopping, look for fresh herbs and good quality stock to really make the dish shine.

• Unsalted butter: Gives richness without adding extra salt so you can control seasoning.
• Sweet onion: Adds gentle sweetness and depth when sautéed.
• Carrots: Provide subtle earthiness and texture.
• Celery stalks: Bring a nice aromatic crunch and body to the base.
• Garlic cloves: For a punch of savory flavor.
• Kosher salt and pepper: Essential for seasoning in layers throughout cooking.
• Fresh rosemary: Offers a piney, fragrant note that livens the stew.
• Fresh thyme: Adds gentle herbaceousness that pairs perfectly with chickpeas.
• All-purpose flour: Used both for the roux and dumplings, it helps thicken the stew and create tender dumplings.
• Chicken or vegetable stock: The flavorful base for the stew; I usually use homemade or low-sodium stock.
• Canned chickpeas: The star ingredient, providing texture and protein.
• Heavy cream: Adds a subtle richness and smoothness to the broth.
• Chopped fresh parsley: For a fresh, colorful finish.
• Baking powder: Helps the dumplings rise and stay fluffy.
• Salt and poultry seasoning: Seasoning that gives dumplings a mild, savory flavor.
• Egg: Binds the dumpling dough for structure.
• Buttermilk: Makes dumplings tender and adds a slight tang.

Variations

I like to switch things up depending on what I have on hand or my mood — this Chickpeas and Dumplings Recipe is pretty forgiving and lends itself to personalization. Don’t be afraid to tweak the herbs or swap out cream for a dairy-free option.

• Vegetarian Variation: Use vegetable stock and skip the heavy cream or substitute with coconut milk for a creamy vegan-friendly stew.
• Spicy Kick: Add a pinch of red pepper flakes or diced jalapeño to the sautéed veggies for some heat — my family loves when I do this!
• Greens Boost: Stir in fresh spinach or kale right before serving for extra nutrients and color.
• Gluten-Free Option: Swap all-purpose flour for a gluten-free blend and ensure your baking powder is gluten-free.

How to Make Chickpeas and Dumplings Recipe

Step 1: Sauté the Vegetables and Herbs

Start by melting butter in a medium pot over medium-low heat—you want it gentle so nothing browns too fast. Toss in your diced onion, carrots, celery, and minced garlic along with a generous pinch of salt and pepper to bring out their flavors. Stir in the chopped rosemary and thyme, and let everything cook until the vegetables soften, about 5 minutes. This slow sauté is what builds the stew’s comforting base, so don’t rush it!

Step 2: Prepare the Dumpling Batter

While the veggies cook, mix together your dumpling dry ingredients: flour, baking powder, salt, and poultry seasoning. In a separate bowl, combine the lightly beaten egg with buttermilk—this gets folded into the flour mixture until just combined. Don’t overmix; it’s okay if there are a few flour streaks left. Set the batter aside to rest while you finish the stew base.

Step 3: Make a Roux and Build the Stew

Sprinkle the three tablespoons of flour right over the softened veggies in the pot and stir to coat everything evenly. Let this roux cook for about 5 minutes, stirring often so it doesn’t stick or brown too much—you want it pale and nutty. Slowly pour in 3 cups of your chicken or vegetable stock while stirring to avoid lumps. Bring the mixture to a gentle boil and allow it to thicken for about five minutes.

Step 4: Add Chickpeas and Cream

Once your base is thickened, stir in the rinsed chickpeas and the heavy cream. Keep the stew gently bubbling on medium heat to marry all the flavors. Taste and adjust seasoning with salt and pepper if needed. This is the moment when all the aromas come together — it’s heavenly!

Step 5: Cook the Dumplings in the Stew

Grab spoonfuls of the dumpling batter and drop them carefully into the bubbling stew. Let them cook uncovered for 7 minutes, then gently flip each dumpling and cook for another 7 minutes. This flipping trick is something I learned from trial and error—it helps the dumplings cook evenly and get that tender, fluffy texture. If the stew comes to a full boil, reduce the heat to keep it at a gentle simmer so nothing sticks or burns on the bottom.

Step 6: Finish and Serve

Once the dumplings are puffed and cooked through, sprinkle fresh chopped parsley over the top for a burst of color and freshness before serving. Ladle the stew into bowls and get ready to enjoy one of the coziest dishes out there!

How to Serve Chickpeas and Dumplings Recipe

Garnishes

I always finish with chopped fresh parsley because it adds that bright, herbal lift that balances the richness. Sometimes I add a few grinds of fresh black pepper or a sprinkle of lemon zest for a little zing — it freshens up every spoonful.

Side Dishes

Since this is a filling dish on its own, I like to keep sides light — a crisp green salad or steamed green beans work wonderfully. For a heartier meal, buttery crusty bread is perfect for soaking up the delicious broth and dumpling juices.

Creative Ways to Present

For a cozy dinner party, I serve the stew and dumplings in individual rustic bowls with a little drizzle of olive oil and an extra sprinkle of fresh herbs. It’s simple, comforting, and always a crowd-pleaser. For something special, try topping with a dollop of sour cream or crème fraîche to add creaminess and decoration.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The stew thickens over time, so you might want to add a little stock or water when reheating to loosen it up again.

Freezing

This Chickpeas and Dumplings Recipe freezes well if you keep the dumplings separate from the stew. I freeze the stew base alone and then cook fresh dumplings when reheating to keep them fluffy.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of stock if necessary. If you froze the dumplings separately, make new ones while the stew warms to maintain that fresh-from-the-pot quality.

FAQs

Final Thoughts

This Chickpeas and Dumplings Recipe is one of those special dishes that fills your kitchen with inviting aromas and your heart with comfort. I love how it’s approachable yet impressive, perfect for both casual weeknights and relaxed dinners with friends. Give it a try—you might just find it becomes a new favorite in your recipe rotation, just like it did for me!

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