Chickpeas & Dumplings Stew

Posted on Posted in Clean Eats, Comfort Food, Recipes


Chickpeas & Dumplings | EJL Blog

I used to looooovvvee chicken and dumplings, but since I don’t eat much meat anymore, I haven’t had it in awhile. Then one day I was browsing Pinterest and came across this recipe from Oh My Veggies. YUMMY! I altered her recipe quite a bit to fit my diet.

This hearty stew comes together in about 35 minutes with very little prep work thanks to the frozen veggies.

Ingredients                                                                                                                    Yield: ~4 servings

For Stew

  • 1/2 cup dried chickpeas, soaked and sprouted (or 1 can, drained and rinsed)
  • 1 cup organic frozen corn kernels
  • 1 cup organic frozen chopped green beans
  • 1/2 of 1 medium onion, chopped
  • 3 medium carrots, chopped
  • 3-4 cups vegetable broth
  • Salt, to taste
  • Pepper, to taste
  • 1/2 tsp+ Italian Seasoning
  • small sprig of fresh rosemary, optional
  • 2-3 tbsp butter
  • 2-3 tbsp flour (for roux)

For Dumplings

  • 3/4 scant cup Unbleached All Purpose Flour
  • 1.5 tsp baking powder
  • 1/2 tsp rounded dried dill
  • pinch of salt
  • 1/2 cup milk (add extra milk by the teaspoonful, if needed)


  • Melt 2 tbsp butter in large stockpot over medium heat and add chopped onions and carrots.
  • Cook over medium heat, stirring often, until onions are soft and translucent, about 10 minutes. Season with salt and pepper.
  • While veggies cook, make dumpling batter by adding all dumpling ingredients into a bowl and stir well.
  • Add additional tablespoon of butter and stir into veggies until melted.
  • Add 2-3 tbsp flour to pot and stir until veggies and flour clump together and form a roux. Let roux/veggies cook for about 1 minute.
  • Add broth, a half cup at a time, stirring well and scraping the bottom of the pot.
  • Allow broth and veggies to come to a low boil, then add italian seasoning, frozen veggies, and chickpeas. Drop in sprig of rosemary.
  • Allow mixture to come back up to a low boil after adding frozen veggies.
  • Now drop in dumpling batter by the rounded teaspoonful. They will poof up A LOT!
  • Turn heat down to low, cover, and cook 15-20 minutes. Check about 5 minutes in to make sure it’s not boiling and burning the bottom of the pot. Don’t stir or leave the lid off long, just take a quick peek!

Chickpeas & Dumplings | EJL Blog

Additional Notes

  • Add more broth for more of a soup instead of a thick stew.
  • You can have about 8 large dumplings by dropping the batter by the tablespoonful instead of teaspoon.
  • Because of the dumplings poofage, it’s important to use a large stockpot.
  • This can easily be made gluten free if you use your favorite gluten free flour instead of wheat flour.
  • Other veggies that would be good in this stew: sliced mushrooms or peas.

Enjoy! <3

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