Chickpea Dumpling Soup
Chickpea Dumpling Soup
When I think of a cozy, feel-good soup, anything with dumplings automatically tops the list. This soup is loaded with flavor, lots of veggies, and fluffy herb- infused dumplings. The chickpeas add a nice bit of texture while also delivering a boost of plant protein and fiber. It’s the kind of soup that’s warm, hearty, and totally satisfying. It’s perfect for when you just want something comforting and delicious.
Serves 4
Ingredients
15.5 oz (439g) Chickpeas, rinsed
1 medium (240g) Onion, diced
2 ribs Celery, sliced
2 medium Carrots, sliced
3 cloves Garlic, minced
1 cup (145g) fresh or frozen Green Beans
5 cups (1183ml) Vegan Chicken or Vegetable Broth
2-3 stalks Dino Kale, stem removed & chopped (you could also use a cup of baby spinach)
2 Tbsp (30ml) Olive Oil
1 tsp (2g) fresh chopped Dill
1 tsp (1g) fresh chopped Thyme
Salt & Pepper to taste
Herbed Dumplings
1 cup (120g) All Purpose Flour
1/2 cup (118ml) unsweetened Plant Based Milk
1 1/2 tsp (7.5g) Baking Powder
1/2 tsp fresh chopped Dill
1/2 tsp fresh chopped Parsley
1/2 tsp Salt
Pepper to taste
Optional for creamy version
1.Add 1/2 cup (118ml) Plant Based Cream at the very end. Mix well and heat through before serving.
OR
2. Make a roux in step 3. add in 2 Tbsp (30g) Flour to the vegetables and chickpeas and mix well.
Cook for 2 minutes before adding in the broth. Continue with recipe then in step 6. add 1/2 cup (118ml) unsweetened plant milk before making the dumplings. Follow rest of recipe.
Directions
1.Heat the oil in a large pot on medium heat. Add in the onions and sauté them for 5-7 minutes or until translucent.
2.Add in the chopped dill and thyme and cook for 1 minute. Add in the celery and carrot and continue cooking for 5 minutes, stirring occasionally.
3.Add in the rinsed chickpeas and garlic and cook for 2 minutes or until the garlic is fragrant. Add in the broth and cover the pot. Turn the heat down to medium low and simmer for 20 minutes or until the vegetables are tender.
4.While the soup is simmering, make the dumpling batter. Add the flour, baking powder, salt, pepper and fresh herbs to a large bowl and mix well. Pour in the unsweetened milk and mix until a sticky batter forms with no dry flour spots, be careful not to over mix. Set aside.
5.Add the green beans to the soup. If using fresh, cut away the ends and cut the beans into 2-3 pieces each. Rinse well before adding to the pot. If using frozen, allow them to thaw beforehand.
6.Add in the chopped kale and mix well. Using two spoons, pick up about a Tbsp of the batter and using the second spoon gently push the batter into the hot soup to form a dumpling. Repeat until all of the batter is used. You should yield about 10 -12 smaller dumplings.
7.Cover the pot and do not open the lid for 15 minutes. This will allow the dumplings to cook properly. To check for doneness, insert a clean toothpick into a dumpling and if it comes out clean they’re ready.
8.Serve the soup with more fresh parsley and warm crusty bread for dunking.
