With October in full-swing, I’m bringing out all my cozy and veggie-packed recipes. Last fall I wasn’t developing new recipes because I was on a bit of a maternity leave after our youngest was born, and I’m so happy to be putting some of my ideas from last fall into action. One thing I love to do is put a vegetarian twist on a meat-filled dish, like this vegetarian shepherds pie, or this vegetarian pot pie. One recipe that I’ve been wanting to put into action for a while is this one, chickpeas and dumplings! I love a cozy bowl of chicken and dumplings. But for a bit of a lightened up version that’s veggie-packed and uses a plant protein instead of chicken is this recipe right here. It’s just as flavorful, just as delicious, and is simply a big bowl of cozy.
Starting this soup is how you start most soups: olive oil, garlic, carrots, celery, and onion. Let those flavors blend together as they cook, then add some diced sweet potato, your broth and seasonings, your chickpeas, and let it all simmer together. At the end you’re going to add some chopped kale and fresh parsley before you make the dumplings. Up until this point, you’ve got a hearty, veggie-packed chickpea stew. The soup is definitely delicious as is right here! But the dumplings will take it to the next level.
These dumplings may be different from what you are used to because they use Greek yogurt instead of butter. I love a good buttery dumpling or biscuit, but the Greek yogurt lightens the recipe up a bit and also makes the dumplings easier to make! Cutting cold butter into biscuit dough will take you a bit longer than stirring in a big scoop of Greek yogurt, and I promise the dumplings are just as delicious.
For the dumplings, simply whisk together the dry ingredients then add in the yogurt until just combined. Drop the dumplings onto the top of the soup as it simmers, then cover for about 15 minutes until the dumplings are cooked through. For a touch of brightness, I add a squeeze of lemon juice at the end and top each bowl with some freshly snipped chives. Get ready to have seconds, this recipe for chickpeas and dumplings is a vegetarian way to enjoy one of your favorite comfort foods.
- 3 tbsp. olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 stalks celery, chopped
- 3 carrots, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 2 tsp. salt
- ½ tsp. freshly ground black pepper
- 1 tsp. ground dried thyme
- 1 tsp. ground dried sage
- ¼ tsp. allspice
- 8 cups vegetable broth
- 2 cans chickpeas, rinsed and drained
- 4-5 stalks kale, stems removed, chopped into bite-sized pieces
- ½ lemon, juiced
- 2 tbsp. minced fresh parsley
- Fresh chives for topping
- 1½ cups whole wheat flour
- 2½ tsp. baking powder
- ½ tsp. salt
- ¾ cup milk
- ⅓ cup Greek yogurt
- Heat olive oil in a large pot. Add onion, garlic, celery, and carrots. Cook for a few minutes until tender.
- Add sweet potatoes, salt, pepper, thyme, sage, allspice, vegetable broth, and chickpeas.
- Bring to a simmer and cook until sweet potatoes are tender, about 15-20 minutes. Add the chopped kale and stir it in and allow to wilt.
- Meanwhile, prepare your dumplings. In a medium bowl whisk together flour, baking powder, and salt. Add milk and yogurt and mix until just combined.
- While the soup is simmering, drop the dumplings on the soup by the tablespoon. Add the lid to the pot and simmer for about 15 minutes until the dumplings are done. You can tell they are done when you insert a toothpick into the center of the dumpling and it comes out clean.
- Add the lemon juice and fresh parsley and stir to combine.
- Serve topped with freshly snipped chives.
- Enjoy!
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