Description
This nourishing Chickpeas and Dumplings recipe combines tender chickpeas in a flavorful vegetable and herb broth with soft, fluffy herbed dumplings, creating a comforting and hearty meal perfect for any season.
Ingredients
Scale
Soup Ingredients
- 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
- 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
- Chopped fresh parsley, for topping
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
Instructions
- Sauté Vegetables: Melt the butter in a pot over medium-low heat. Once melted, add the diced onion, carrots, celery, and minced garlic along with a generous pinch of kosher salt and pepper. Stir in the chopped rosemary and thyme. Cook until the vegetables soften, about 5 minutes.
- Prepare Dumpling Batter: While the vegetables cook, whisk together 1 cup of all-purpose flour, baking powder, salt, and poultry seasoning in a large bowl. In a separate container, combine the beaten egg and buttermilk, then stir this mixture into the flour mixture until just combined. Set aside to rest.
- Make Roux and Add Stock: Stir the 3 tablespoons of flour into the pot with vegetables, coating them evenly to form a roux. Cook this mixture, stirring frequently, for about 5 minutes to avoid burning. Slowly pour in 3 cups of the chicken or vegetable stock while stirring continuously. Continue cooking for another 5 minutes as the mixture comes to a low boil and thickens slightly.
- Add Chickpeas and Cream: Stir in the drained chickpeas and then add the heavy cream. Keep the mixture at a light simmer over medium heat. Taste and adjust the seasoning with additional salt and pepper as needed.
- Cook Dumplings: Drop spoonfuls of the dumpling batter carefully into the gently bubbling soup. Cover and cook for 7 minutes. Then, flip each dumpling over and cook for another 7 minutes. If the soup begins to boil vigorously, reduce the heat to maintain a gentle simmer during cooking.
- Serve: Once dumplings are cooked through and tender, sprinkle chopped fresh parsley over the top and serve the soup hot.
Notes
- You can substitute vegetable stock for chicken stock to make this recipe vegetarian.
- If you prefer a thicker soup, use 3 cups of stock; for a thinner broth, use 4 cups.
- Be careful not to overmix the dumpling batter to keep dumplings light and fluffy.
- Adding fresh herbs like rosemary and thyme elevates the flavor profile but dried herbs can be used if fresh ones are unavailable.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 serving (approximately 1 bowl)
- Calories: 310
- Sugar: 5g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 65mg
