Chickpea & Dumplin’ Soup

Chickpea & Dumplin’ Soup Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 40 minutes


5 tablespoons cold vegan butter (soy-free if necessary)

1 small yellow onion, diced

4 celery stalks, sliced

3 large carrots, peeled and sliced

2 garlic cloves, minced

8 ounces cremini mushrooms (or button mushrooms), sliced

3 bay leaves

2½ teaspoons dried thyme

2 teaspoons dried rosemary

1 teaspoon dried parsley

½ teaspoon ground cumin

¼ cup oat flour (or other flour; certified gluten-free if necessary)

3 cups cooked chickpeas or two 15-ounce cans, rinsed and drained

1 quart vegetable broth

1¼ cups unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)

½ cup fine cornmeal (certified gluten-free if necessary)

2 teaspoons baking powder

1 teaspoon baking soda

Salt and black pepper to taste

¼ teaspoon garlic powder

¼ teaspoon xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)

¾ cup unsweetened nondairy milk (nut-free and/or soy-free if necessary)

2 tablespoons chopped fresh parsley


1Melt 1 tablespoon of the butter over medium heat in a large Dutch oven or pot (choose a wide one to give you more dumpling surface area).

2Add the onion, celery, carrot, and garlic and cook for about 3 minutes.

3Add the mushrooms and cook for 3 minutes more, stirring occasionally.

4Stir in the bay leaves, 2 teaspoons of the thyme, the rosemary, dried parsley, and cumin and cook for 1 minute.

5Add the oat flour and stir until the flour is no longer visible.

6Add the chickpeas and broth, bring to a boil, then reduce to a simmer.

7Cover and cook for about 10 minutes, stirring every few minutes to prevent sticking.

8In a large bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, ½ teaspoon salt, the garlic powder, and xanthan gum (if using).

9Add the remaining butter and use a pastry cutter or a fork to cut the butter into the flour mixture until you have a coarse meal, similar to the texture of wet sand.

10In a cup or small bowl, combine the milk and fresh parsley.

11Pour over the flour mixture. Stir until you have a thick dough.

12Uncover the pot and remove the bay leaves. Add salt and pepper.

13Drop the dough into the soup in 8 to 10 large spoonfuls.

14Space the dumplings evenly, keeping in mind that they’ll expand.

15Cover and cook for 15 minutes more, or until the dumplings are solid. Sprinkle with more pepper.

16Serve immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.

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