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Chickpeas and Dumplings

Chickpeas and Dumplings

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This recipe gives off major chicken-soup vibes but is entirely vegetarian—and you don’t have to simmer vegetables or cheese rinds for hours to get there. If you aren’t sure what to do with the rest of the bag of chickpea flour, try making socca (chickpea pancakes).


  • ¼ cup (15 g) nutritional yeast flakes or 3 Tbsp. (15 g) nutritional yeast
  • 6 Tbsp. extra-virgin olive oil, divided, plus more for serving
  • 1 medium onion, finely chopped
  • ¾ tsp. ground turmeric, divided
  • ½ tsp. kosher salt, plus more
  • 1 15.5-oz. can chickpeas, rinsed, or 1½ cups cooked chickpeas
  • 1 cup (100 g) chickpea flour
  • Freshly ground black pepper
  • ½ cup finely chopped dill
  • ⅓ cup plain whole-milk Greek yogurt, plus more for serving
  • 2 medium or 3 small celery stalks, thinly sliced on a diagonal

Recipe Preparation

  • Place nutritional yeast in a small bowl or measuring cup and pour in ⅔ cup hot water; stir to combine. Set aside.

  • Heat 2 Tbsp. oil over medium in a medium pot. Add onion and ½ tsp. turmeric, season with salt, and cook, stirring often, until onion is softened and starting to brown around the edges, 5–7 minutes.

  • Add miso to pot and finely grate in 3 garlic cloves. Cook, stirring and smashing down on miso constantly, until miso starts to darken and stick to the bottom of pot (similar to tomato paste), about 2 minutes. Add chickpeas and stir to coat. Carefully pour in golden liquid that’s floating atop the reserved soaking nutritional yeast, leaving as much of the sediment behind as you can (about ½ cup should remain but don’t stress if a little slips in); discard. Add 4 cups water. Increase heat to high and bring to a boil. Reduce heat so mixture is at a gentle simmer, cover pot, and cook soup while you make the dumpling batter.

  • Whisk together chickpea flour, baking powder, cayenne, ½ tsp. salt, and remaining ¼ tsp. turmeric. Season generously with black pepper. Add dill, ⅓ cup yogurt, 4 Tbsp. oil, and 2 tsp. warm water, then finely grate in remaining garlic clove. Stir with a wooden spoon or rubber spatula until no dry spots remain. Your dough should be thick and sticky.

  • Using damp hands, form dough into 10 balls (the easiest way to do this is to divide the dough in half, then divide each half into 5 pieces); place on a cutting board as you go. Gently drop dumplings into soup, cover pot, and simmer gently, until dumplings puff dramatically and float to the surface (to check for doneness, take 1 out and cut it open; it should be cooked through—the interior should look soft and not too dense), 7–9 minutes. Add celery, being careful not to smush dumplings, and simmer, uncovered, until celery is crisp-tender, about 3 minutes. Season broth with salt and black pepper.

  • Ladle broth and dumplings into bowls and top with a dollop of yogurt. Drizzle with oil and season with more black pepper.

Reviews Sectionthis soup is wonderful! after doubling the recipe, we didn't have enough dill so we added lemon zest (as suggested by another reviewer) and dried tarragon, which worked well.AnonymousCalifornia07/19/20This was super easy to make and very yummy! A great vegetarian option. I added peas as one of the comments said they did and I thought it was a great addition. I also wasn't fussy about the sediment from the nutritional yeast and I really don't think it made a difference in the result, so I wouldn't worry too much about it if you're using powdered yeast as I did. Subbed white miso for yellow since that's what I had and it was totally fine.Anonymouscalifornia 07/17/20I really enjoyed this recipe and the prep is very manageable. My main takeaway is that the recipe instructs holding back the nutritional yeast sediment to keep the broth transparent. I made the broth twice, once adding the sediment and once withholding it. The broth with the sediment was slightly more flavorful, thick and opaque/cloudy. The broth without the sediment was still very good, but did not taste quite a "deep" or umami as the sediment broth. Oddly enough, my least favorite part of the dish were the dumplings. I felt that the amount of turmeric in them was right at the point where the texture began to feel gritty and a bit unpleasant. Frankly, the soup sans the dumplings was my favorite part. In the future, I think I might try toasting half the chickpeas and adding them to bowls when serving, since I really enjoy the texture when they are crispy. I imagine that the dumplings could be substituted for fried tofu, a poached egg, matzo ball, or other protein...I might try a meatball or falafel.AnonymousBay Area, California06/18/20I didn't have high hopes for this recipe, to be honest. I worried it was going to be gimmicky & weird-- but it's actually great! Very comforting and simple but not bland. My spouse isn't wild about celery so I swapped out peas, which was a hit. It also gets bonus points for using all the "weird stuff" that is lurking in my pantry like nutritional yeast and besan and easy enough to pull together at the last minute for a weekend lunch. Will make again & again.This recipe was so good, it deserved me coming back here to write a review. This really made a perfect soup, I had all of the ingredients on hand, and from start to finish, everything only took about an hour. I subbed the yogurt in the dumpling batter for the remaining nooch sediment to make it vegan. Thanks Sarah and BA, will definitely be making this again!AnonymousNew York05/26/20Excellent. Rich, savory flavor in after-work, mid-week time. I had a vegan diner, so instead of the yogurt, I used some leftover cashew cream with a touch of almond milk to round it up to a third of a cup. My family loved this dish. Thanks for a terrific recipe!AnonymousEin Hamifratz, Israel05/20/20Love love loved this ! Next time i'll try the tip I read in a comment about adding the sediment + oil + water instead of the greek yogurt to make it vegan. I'll try to make more dumplings too because my partner said he wanted to eat twice as many and they were so delicious !I agree with other commentors that it needs an extra cup of water - but I also added some extra carrots in there, so it might be why I needed more broth. I also subbed smoked paprika for the cayenne, because I was making it for spice-averse friends, and cilantro for dill because that's what I had. I'm guessing I could use dry herbs, which also makes this a great pantry meal.This really is a great alternative to chicken dumpling soup, so a great option for our flexitarian family.Isabel helloMontreal, QC05/18/20Surprisingly delicious. I couldn't find fresh dill, so I substituted with parsley and a bit of lemon zest and YUM! Will make this again.paigedownunder7793Vancouver05/12/20Loved this recipe. I cooked the garbanzos from dries and used my bean cooking liquid in place of the water. I found the amount of water to be just right, but I did a half recipe and also a random amount of beans so maybe we that’s why. The broth has so much depth of flavor for being so quick. I subbed some whole wheat flour and sorghum flour for the chickpea, and subbed European style yogurt for the Greek (and omitted the water), and my dumplings were on the dense side, but that wasn’t really an issue to me. I don’t always love the flavor and stomach issues associated with chickpea flour. Served with parsley and asparagus and was very happy for a filling, one-pot, vegetarian meal.marydenhamSan Anselmo, CA05/11/20Found this somehow bitter and bland.Subbed half whole wheat half AP flour for the chickpea flour. For dumplings, subbed 1T water for the oil because we read that water for oil would create denser dumplings. Subbed low fat unsweetened yogurt for the greek yogurt. Also added some of the nutritional yeast leftovers to the batter for flavor and liquid, as well as paprika. Got a little bit too wet so added a tiny bit more whole wheat. To the broth, added an extra cup of waters like others did because it didn't seem like there was enough liquid to cover the dumplings. Added salt and pepper at every step. Served with parsley, sour cream, and drizzle of olive oil :)The dumplings took a long time to cook and were very dense and chewy., more than intended/expected. Could have either rolled them smaller or used less flour/oil ????Either way, it was really really tasty and very flavorful. Will make again!!AnonymousCleveland05/07/20this is perhaps one of the most delicious soups I've ever made! and I did a good bit of substituting and it still turned out! Swapped a little soy sauce for the miso and I didn't have chickpea flour, so i smashed say 8 or so chickpeas and combined that with 1/3 c AP flour and 1/4 coconut flour. To make the dumplings vegan i skipped the yogurt and stirred in the nutritional yeast sediment instead, and just added oil + water (probably 2.5 tbsp and 2 tbsp respectively) until the dough looked right. added in a lil paprika too. I was nervous as some of my fellow home chefs had some dumpling issues in the comments, but it turned out wonderfully!scobyqueengeorgia05/06/20Great soup! Tried making the dumplings with almond flour and they disintegrated, so make sure to use another flour if you are trying to substitute. Added broccoli to supplement the other veggies. Would be great over rice!I made this today and it was literally amazing!!!! The only alteration I made was adding an extra cup of water, otherwise followed instructions exactly and it came out perfect- the dumplings held their form. I had some crusty sourdough bread on the side to dip in that delicious broth and already can’t wait for the leftovers!!AnonymousMaryland 05/02/20SO good! The flavor that developed in such a short time was amazing. My dumplings ...melted? I checked on them after ~5 minutes and they looked good, puffed, at the surface. Checked again ~8 minutes and they looked like they were dissolving. Not sure if I overcooked them, but I'm certain it was my error and not in the recipe. Still super great even with bits and pieces of dumpling floating in the broth!so so so yummy and very hearty! i didn't have yellow miso so i subbed white miso, as well as corn flour for the chickpea flour and green onions for the dill. came out amazing!! the corn flour gave the dumplings a tamale like taste and texture which was a delight. also, came together in no time at all! def will be making this againAnonymousMinneapolis04/30/20this is so good! so warm, so comforting, great during quarantine. I was out of celery so used fennel and it was really nice. the dumplings have a little kick to them with the cayenne which is super nice. I would just add more water instead of 4 cups as I found the broth a little thick/not enough. luv !Really so good and pretty quick! Swapped socca for all purpose and celery for carrots, based on my pantry. A nice departure from my soup rotation.AnonymousKansas City, KS04/29/20This is a keeper for sure! The broth is so easy and flavorful, and the dumplings are so yummy. Like many others, I didn't have chickpea flour, so I used a 50/50 mix of coconut flour (per an earlier review) and AP flour. The dumplings were definitely more delicate than I would have liked; however, they mostly stayed together and were delicious. I would love to see some suggestions from Sarah Jampel about chickpea flour alternatives that actually work.AnonymousWhitefish, MT04/28/20This was insanely flavorful. I didn't have any chickpea flour. Plus I'm vegan/gluten-free, so I used masa harina instead and made chochoyotes and not the dumplings above. I'm going to make this again soon. And I know I'll be using the liquid base in other recipes as well.noellemmEl Paso, TX04/28/[email protected]_RAH I used plain almond yogurt, and the dumplings turned out great!AnonymousSeattle, WA04/26/20Delicious! Crazy depth of flavor. I also found it very simple.Did quite a few subs due to ingredients in the pantry and stores running out of things:Used coconut flour instead of chickpea flourSwapped Cayenne with crushed red peppers.No baking powder at any of the nearby stores so I attempted using egg whites.My dumplings for the most part fell apart but a few stayed intact and they complimented the soup so well. Loved the heat in them too.I’ll definitely do a no-sub try when I can find chickpea flour and baking powder though.AnonymousBrooklyn, NY04/24/20It's a tasty, simple soup recipe. I used parsley instead of dill in the dumplings and used a mix of whole wheat, and all purpose flour, as I didn't have any chickpea flour on hand. These dumplings are very soft and light, and personally I prefer a denser dumpling, so if making it again, I'd maybe replace some of the oil with water.Tastes delish! But something went very wrong with the chickpea balls, whose texture never seemed to quite fit the recipe’s description, and which completely fell apart into the soup. Kind of turned the whole thing into a big gloppy (but still very tasty!) mess. Not sure where I went wrong. I doubled the recipe and had to use dried dill in place of fresh (and pared down the amount used accordingly) but other than that, followed the recipe exactly. ¯\_(ツ)_/¯AnonymousThe Berkshires04/23/20This was an insanely good recipe. I didn’t have dill so I substituted chives and it was great. The miso and yeast combination is ingenious—the recipe was 30 minutes and tasted like 6 hours. Also my apartment smells good now mm mm yeah.

Watch the video: Chickpea Dumplings in Curry Tomato Sauce - ASMR Cooking, No Talking, No Music (June 2022).


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