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Entrees/ Make It Meatless/ Recipes/ vegetarian recipes

Chickpeas and Dumplings

Chickpeas and Dumplings Recipe

Chickpeas and Dumplings
A few months ago, someone asked me if I had a recipe for a vegetarian version of Chicken and Dumplings. There are a lot of dishes on my mental list of things to make meatless, but that’s one that I never really thought about, mostly because I’ve never had Chicken and Dumplings before. I forgot about it for a while, then I happened to see a Chicken and Dumplings recipe on Martha Stewart’s website and thought maybe I’d give this whole Chicken and Dumplings thing a try. Minus the chicken, of course.

The big honkin’ question when you’re making a meat-based recipe meatless is, “What will I replace the meat with?” I thought about using seitan, but I decided to go with chickpeas because I remembered that Thrifty Veggie Mama had used them in a vegetarian Chicken and Dumplings recipe too and chickpeas are more readily available than seitan. So we have dealt with the main obstacle!

Chickpeas and Dumplings
Making a recipe vegetarian isn’t always just about switching out one ingredient for another though. For the Martha Stewart recipe I was adapting, I knew a lot of the flavor would come from the chicken, so I needed to add more flavors to the pot to keep the finished dish from being bland. I usually substitute vegetable broth for chicken broth, but in recipes where the chicken broth is a main component, I will sometimes use vegetarian chicken broth, either from the carton or from bouillon cubes. I decided to do that here; I also took some ideas from a Chicken and Dumplings recipe on Saveur and added white wine, extra thyme, and a bay leaf. The Saveur recipe included bacon too; I liked the idea of adding a little smokiness to the stew, so I included a half teaspoon of smoked paprika. This is enough to give the finished dish a subtle, smoky flavor without it being, “Oh, hey, you added smoked paprika to this!”

Chris and I aren’t fans of peas, so I took those out and added a parsnip and red potatoes instead. The chickpea-and-veggie stew is prepared in a big Dutch oven and once it comes to a boil, you drop spoonfuls of dumpling batter onto the top. When you put the lid on the Dutch oven, the dumplings will steam in the pot; 20 minutes later, your veggies are tender, your dumplings are firm and puffy, and you have a big pot of comfort food to keep you warm and full.

This post was originally published on February 12, 2014.

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  • Reply
    February 24, 2015 at 4:08 pm

    Oh wow. the kids (& I) are going to LOVE this for lunch at the weekend! – Thanks for sharing!

  • Reply
    March 23, 2015 at 7:32 pm

    This was so delicious!!! Thank you do much for sharing!
    I ended up subbing more brith for the wine and it was great! Thanks again!

  • Reply
    April 7, 2015 at 2:20 pm

    Incredibly tasty soup! Total comfort food and easy to prepare. Thanks for sharing πŸ™‚

  • Reply
    April 23, 2015 at 9:21 pm

    GREAT recipe! I’m kind of obsessed….

  • Reply
    May 8, 2015 at 8:18 pm

    This sounds so good, but I’ve never heard of no-chicken broth before and highly doubt I would find any, so would veggie broth do the same? Use to love chicken and dumpling soup back when I was a meat eater

    • Reply
      Kiersten Frase
      May 14, 2015 at 3:24 pm

      You can definitely use veggie broth instead. πŸ™‚

  • Reply
    May 15, 2015 at 12:34 pm

    This recipe looks so delicious? I do not have a Dutch oven though. Can I make this in a crockpot or large soup pot?

  • Reply
    November 2, 2015 at 7:49 pm

    Instead of chickpeas I used the Beyond Meat brand chicken strips. I just shredded them up and added them in right before the dumplings. I omitted the wine, parsnips and the veggie broth. I completely forgot to add my “better than bouillon” and just added water! And I added mushrooms. I think this is one of the best things I’ve ever made! Even though I left out the broth it was still seasoned really well, not at all bland. It was so good and the dumplings were way simpler than I thought! I am going to be making this again for sure!

    • Reply
      November 4, 2015 at 9:01 pm

      It sounds like you pretty much made your own recipe, but I’m glad you enjoyed it! πŸ˜€

  • Reply
    January 4, 2016 at 6:11 pm

    This is such a good recipe. I have made it several times for my family who would prefer a meal contains meat. They love this dish. I love that is inexpensive to make. The flavor is surprisingly complex. I think it is because good fundamentals of cooking. Great work. Thanks for sharing.

  • Reply
    April 29, 2016 at 8:12 pm

    I made this a few months ago and LOVED it. My dumplings turned out perfect. The last time I tried dumplings they came out as golf balls. Im making it tonight because I had white wine in the fridge and instead of using onions I used leeks I had in the fridge which were going to no use as well. Im hoping it comes out just as yummy. Its cooking at the moment and Im at the edge of my seat hoping its as good as the last time! Im so used to trying internet recipes and being unhappy with the results, this was a 10/10. Smells good so far!

    • Reply
      May 5, 2016 at 9:06 am

      I’m so glad you enjoyed the recipe! πŸ™‚

  • Reply
    May 17, 2016 at 6:09 am

    I just wondered what the calorie count on this recipe is?
    Is it listed somewhere and I’m missing it?

  • Reply
    October 15, 2016 at 10:05 pm

    Yum! We modified for vegan with almond milk in the dumplings. This really hit the spot on a rainy day.

  • Reply
    January 8, 2017 at 12:11 pm

    I am making this for my supper tonight and was wondering if the can of chickpeas is drained and rinsed?

    • Reply
      January 10, 2017 at 9:19 am

      Hi Gloria! Yes, they should be drained and rinsed. We usually try to specify in our recipes, but I’d say always drain and rinse when in doubt. πŸ™‚

  • Reply
    October 10, 2017 at 12:11 pm

    I actually made the dumplings out of garbanzo bean flour(same as chick peas), which is way more nutritious than all purpose flouer, and it was delicious!! I think you should consider changing the recipe πŸ™‚

    • Reply
      October 16, 2017 at 7:27 pm

      Hi Nicole! We’ll be sure to try this out sometime!

  • Reply
    October 16, 2017 at 9:47 am

    Made this last night. It was excellent!! Thanks for the recipe. I used gluten free flour and almond milk for the dumplings and they turned out great!

  • Reply
    December 7, 2017 at 11:17 am

    This recipe is super delicious! Even after I doubled the recipe the last time, it wasn’t enough to satisfy my hunger for it. Along with some of the other folks, I used gluten free flower and almond milk for the dumplings. Worked great. Thanks for sharing!

  • Reply
    March 29, 2018 at 2:14 pm

    I made this for dinner last night (have made it before too) and my husband brought the leftovers for lunch today. He just texted me that “Chickpea dumplings are the best.” Thanks so much for this great recipe. It makes me happy to cook dishes like this that I know are healthy and delicious!

  • Reply
    March 27, 2019 at 10:16 pm

    My family and I love this recipe. It’s so easy to make and always turns out perfectly. (I use almond milk and smart balance to make it vegan). It’s one of my β€œgo to” recipes when I’m craving comfort food. Thanks!

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