Cozy, hearty, and packed with comforting flavors, this Vegan Chickpea & Dumplings is the ultimate plant-based comfort food. Tender chickpeas replace the traditional chicken, simmering in a rich, herby broth filled with carrots, celery, and onions. The fluffy, homemade dumplings soak up the savory goodness, making every bite satisfying and wholesome. Whether you're craving a nostalgic dish or just need something warm on a chilly evening, this easy-to-make stew will wrap you in pure comfort—no chicken needed!
Ingredients
For the Stew:
1 Tablespoon Olive Oil or Vegan Butter
1 Small Onion, diced
3 Large Celery Stalks, diced (or about 1 cup)
1 Medium Potato, cubed (optional, for heartier soup)
3 Cloves Garlic, minced
1 Tablespoon Soy Sauce or Tamari
1 tsp Dried Thyme
1 tsp Dried Rosemary
1 tsp Ground Sage or Poultry Seasoning
1/2 tsp Smoked Paprika
1/4 tsp Black Pepper (or to taste)
1/2 tsp Salt
1/4 cup All-Purpose Flour (for thickening)
4 cups Vegetable Broth
2 can (15 oz) Chickpeas, drained and rinsed
1 cup Unsweetened Plant Based Milk (cashew, oat, or almond)
1 Tablespoon Nutritional Yeast (for a umami flavor)
2 cups Mixed Frozen Vegetables (like carrots, peas and corn)
1 cup Frozen Peas
1/2 cup Chopped Fresh Parsley (for garnish)
For the Dumplings:
1 cup All-Purpose Flour
1 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Garlic Powder
2 Tablespoons Vegan Butter, melted
1/2 cup Unsweetened Plant Based Milk
1-2 Tablespoons of Parsley (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and celery (and potato if using). Sauté for 5 minutes until softened.
Stir in the garlic, thyme, rosemary, smoked paprika, black pepper, and salt. Cook for another 30 seconds until fragrant.
Sprinkle in the flour and stir well, coating the onions, celery and garlic. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the vegetable broth while stirring to prevent lumps.
Add the chickpeas, plant based milk, nutritional yeast, and soy sauce.
Bring the stew to a gentle simmer and let it cook for 10 minutes, stirring occasionally.
Make the Dumplings:
In a mixing bowl, combine the flour, parsley, baking powder, salt, and garlic powder.
Stir in the melted vegan butter and the 1/2 cup of plant milk until a soft dough forms, do not over mix or you will get a touch dumpling.
Drop spoonfuls of dumpling dough (about 1 tablespoon each) into the simmering stew.
Cover the pot with a lid and let it cook for 10-12 minutes. Avoid lifting the lid to ensure the dumplings steam properly.
Gently stir in the mixed vegetables and frozen peas, so not to break up your dumplings. Let the stew cook for another 2 minutes.
Garnish with fresh parsley and serve warm.
Notes & Variations:
If you prefer a thicker creamier stew, blend 1/4 cup of the stew liquid with 1 Tablespoon of Cornstarch, then mix it back into the pot.
Want a gluten-free version? Use gluten-free flour for both the stew and dumplings.
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