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Creamy Chickpea Dumpling Soup

Creamy Chickpea Dumpling Soup

Creamy Chickpea Dumpling Soup is a comforting, hearty, and incredibly easy-to-make vegetarian meal that's perfect for a weeknight dinner. This recipe simplifies classic dumpling soup with tender chickpeas and a rich, creamy broth, making it a wonderfully satisfying and budget-friendly option for any home cook.
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Prep Time 20 minutes
Cook Time 30 minutes
0 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion chopped
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 8 cups vegetable broth
  • 2 (15-ounce) cans chickpeas rinsed and drained
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • to taste Salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt for the dumplings
  • ½ cup milk any kind, dairy or non-dairy
  • 2 tablespoons fresh parsley chopped (for garnish)

Equipment

  • Large pot or Dutch oven
  • Medium Bowl

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables begin to soften, about 7-10 minutes.
    1 tablespoon olive oil, 1 medium yellow onion, 2 medium carrots, 2 stalks celery
  2. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
    2 cloves garlic
  3. Pour in the vegetable broth. Add the rinsed and drained chickpeas, dried thyme, and dried rosemary. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 15 minutes to allow the flavors to meld. Season generously with salt and freshly ground black pepper to taste.
    8 cups vegetable broth, 2 (15-ounce) cans chickpeas, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, to taste Salt and freshly ground black pepper
  4. While the soup simmers, prepare the dumpling batter. In a medium bowl, whisk together the all-purpose flour, baking powder, and ½ teaspoon salt. Gradually pour in the milk, stirring until just combined. Do not overmix; a few lumps are perfectly fine. The batter should be thick but pourable.
    1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, ½ cup milk
  5. Increase the heat of the soup slightly to a gentle simmer. Spoon tablespoonfuls of the dumpling batter directly into the simmering soup. Try to drop them evenly around the pot.
  6. Cover the pot tightly and let the dumplings steam and cook for 12-15 minutes, or until they are puffed up and cooked through. Avoid lifting the lid during this time, as this can cause the dumplings to become dense.
  7. Ladle the hot Creamy Chickpea Dumpling Soup into bowls, ensuring each serving gets plenty of dumplings and the creamy broth. Garnish generously with fresh chopped parsley before serving.
    2 tablespoons fresh parsley

Notes

Allow the soup to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if thickened. For freezing, consider freezing the soup base separately from the dumplings to maintain texture.