Chickpeas & Dumplings

Sunday supper. Comfort food. Chickpeas and Dumplings are both–though you can make this during the week. It takes about an hour (I made it on a Monday night!).  We won’t pretend this is an alternative to chicken and dumplings because it’s nothing like chicken and dumplings. We will simply let it exist on its own accord–a hearty root vegetable stew with chickpeas, seasoned with wine, smoked paprika, thyme, and bay leaves topped with dill-laced dumplings. The dill is incredible here; it tastes like spring. You will save some dumpling to have with your last bite when you make this–because it’s really the icing on the cake, or, the dumpling on the stew as the case may be. (Alternatively, if you want to skip the dumplings in order to save some fat and/or calories, you will have a hearty stew for dinner.)

I got this recipe from Oh My Veggies, and I am really impressed. It’s the first thing I’ve made from this website. If you haven’t figured it out, I struggle to follow a recipe. What can I say? I’m a little defiant and opinionated in the kitchen. Naturally, I made some heart healthy switches, as well as some preferential ones. Below is my take–though pretty close to the original–on Chickpeas and Dumplings.

Chickpeas and Dumplings

4 servings



Mis en place!
Mis en place!
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 1 large parsnip, diced
  • 1 medium red potato, diced
  • 3 ribs celery, diced
  • 1 teaspoon dried thyme
  • 2 dried bay leaves
  • 1/4 cup all purpose flour
  • 1/2 cup dry vermouth or white wine
  • 3 cups low sodium vegetable or chicken broth
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 teaspoon smoked paprika
  • salt + pepper, to taste


  • 3/4 cup all purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons fresh dill, chopped
  • 1/2 cup buttermilk (make sure it’s 1% buttermilk)


1. Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onion, garlic, carrots, parsnip, potatoes, celery, thyme, and bay leaves. Cook, stirring occasionally, until the onions are translucent, about 10 minutes.


2. While the vegetables cook, whisk together 3/4 cup flour, baking powder, salt, and dill in a medium bowl. Stir in 1/2 cup of buttermilk.* The batter should be thick but should drop off a spoon easily. If the batter is too thick, add a little extra buttermilk.

IMG_1256    IMG_1257

*I used buttermilk that was less than 1% milkfat. 1 cup has 10 mg cholesterol and half a gram less fat than regular 1% milk. Most buttermilk these days is made by adding lactic acid to lowfat milk and actually has less fat than regular milk. If you really don’t want to use buttermilk, skim milk (0% fat) is fine. To get the tang of buttermilk, add 1.5 teaspoons lemon juice to a half cup measure and then pour skim milk to fill up the half cup.

3. Sprinkle 1/4 cup flour over the veggies and stir to coat; cook for 30 seconds. Pour in the vermouth and cook until evaporated, about 1 minute, stirring.

IMG_1260    IMG_1261

4. Add the stock, chickpeas and paprika to the Dutch oven. Taste to season, adding salt and lots of black pepper. Remove the bay leaves.

5. Bring to a boil, stirring occasionally, then reduce the heat to low. Drop the dumpling batter into the pot, using a tablespoon, making 6-8 dumplings. Space the dumplings evenly; they will expand as they cook.


6. Cover the Dutch oven and simmer for 20 minutes. Serve!



Keep warm,



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