Description
This comforting Chickpeas and Dumplings recipe features tender vegetables and hearty chickpeas in a creamy, herbed broth topped with fluffy herbed dumplings. Perfect for a cozy meal that combines rustic flavors with satisfying textures.
Ingredients
Units
Scale
Sauté Base
- 3 tablespoons unsalted butter
- 1 small sweet onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh thyme
Soup Base
- 3 tablespoons all-purpose flour
- 3 to 4 cups chicken stock or vegetable stock
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/4 cup heavy cream
Herbed Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1 large egg, lightly beaten
- 1/2 cup buttermilk
Garnish
- Chopped fresh parsley, for topping
Instructions
- Sauté Vegetables: Melt the butter in a pot over medium-low heat. Once melted, stir in the diced onion, carrots, celery, and minced garlic along with a generous pinch of kosher salt and pepper. Add the chopped fresh rosemary and thyme. Cook the mixture until the vegetables soften, about 5 minutes, stirring occasionally to avoid burning.
- Prepare Dumpling Batter: While the vegetables are cooking, whisk together 1 cup of all-purpose flour, baking powder, salt, and poultry seasoning in a large bowl. In a separate bowl, combine the buttermilk and lightly beaten egg. Stir the wet ingredients into the dry ingredients until just mixed. Set the dumpling batter aside to rest for a few minutes.
- Create Roux and Add Stock: Stir the 3 tablespoons of flour into the sautéed vegetables in the pot, coating them well to create a roux. Cook, stirring frequently, for about 5 minutes to cook out the raw flour taste, being careful not to burn. Gradually pour in 3 cups of chicken or vegetable stock while stirring continuously, then cook for another 5 minutes until the mixture comes to a low boil and thickens slightly.
- Add Chickpeas and Cream: Stir the drained chickpeas into the thickened broth. Then add the heavy cream. Maintain a gentle bubbling over medium heat. Taste the soup and adjust seasoning with additional salt and pepper as needed.
- Cook Dumplings: Using a spoon, drop spoonfuls of the dumpling batter onto the surface of the soup. Cover the pot and cook the dumplings for 7 minutes. Carefully flip each dumpling and cook for an additional 7 minutes, ensuring the mixture simmers gently. If the soup begins to boil vigorously, reduce the heat to avoid breaking the dumplings apart.
- Finish and Serve: Once the dumplings are cooked through and puffed up, sprinkle chopped fresh parsley over the top. Serve the chickpeas and dumplings hot and enjoy the warm, savory flavors.
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Make sure the dumpling batter is not overmixed to keep dumplings fluffy.
- Adding fresh herbs like rosemary and thyme enhances the soup’s depth of flavor.
- If the soup thickens too much, add a bit more stock to reach desired consistency.
- Cooking dumplings gently is key to keeping them tender and well-formed.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 310
- Sugar: 4g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 65mg
