One-Pot Chickpeas and Fluffy Drop Dumplings
Make one-pot chickpeas and fluffy drop dumplings with tender vegetables, a creamy herb broth, and pantry staples for a cozy, plant-based dinner at home.
By Nora Bellweather ·
Recipe
One-Pot Chickpeas and Fluffy Drop Dumplings
By Nora Bellweather · American
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 hr 5 min
- Serves
- 4
- Level
- Easy
Ingredients
- 2 tbsp olive oil, for the chickpea base
- 1 medium yellow onion, diced
- 2 medium carrots, cut into 1/4-inch pieces
- 2 celery stalks, cut into 1/4-inch pieces
- 3 clove garlic, minced
- 1 tsp dried thyme
- ½ tsp fine salt, for the chickpea base, plus more to taste
- ¼ tsp ground black pepper
- 2 tbsp all-purpose flour, for thickening the broth
- 4 cup low-sodium vegetable broth
- 2 15-oz can chickpeas, drained and rinsed
- ½ cup unsweetened, unflavored soy or oat milk, for the broth
- 1 cup frozen peas
- 1½ cup all-purpose flour, spooned and leveled, for the dumplings
- 2 tsp baking powder
- ½ tsp fine salt, for the dumplings
- ¾ cup unsweetened, unflavored soy or oat milk, for the dumplings
- 2 tbsp olive oil, for the dumplings
- 2 tbsp chopped fresh parsley, for serving
Method
- 1
Heat 2 tablespoons olive oil in a wide, heavy 6-quart pot with a tight-fitting lid over medium heat. Add the onion, carrots, and celery and cook for 7–8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
- 2
Stir in the garlic, thyme, 1/2 teaspoon salt, and black pepper and cook for 1 minute.
- 3
Sprinkle in the 2 tablespoons flour for the broth and stir for 1 minute, until no dry flour remains.
- 4
Gradually stir in the vegetable broth, scraping the bottom of the pot to loosen any flour. Add the chickpeas and 1/2 cup plant-based milk.
- 5
Bring the base to a gentle boil over medium-high heat, then reduce to medium-low and simmer uncovered for 10 minutes, stirring occasionally, until the carrots are nearly tender.
- 6
Stir in the frozen peas and simmer for 2 minutes. Taste the broth and adjust the salt before adding the dumplings.
- 7
Whisk the 1 1/2 cups flour, baking powder, and remaining 1/2 teaspoon salt in a medium bowl.
- 8
Add the remaining 3/4 cup plant-based milk and 2 tablespoons olive oil to the flour mixture. Stir gently with a fork just until a soft, sticky dough forms and no dry patches remain.
- 9
Keep the chickpea base at a gentle simmer, with small bubbles breaking around the edges. Use two spoons to drop the dough over the surface in 12 roughly equal mounds, about 2 tablespoons each, leaving a little space between them. Do not stir or press them under the broth.
- 10
Cover immediately and cook over low heat for 18 minutes without lifting the lid. Maintain a gentle simmer rather than a rolling boil.
- 11
Uncover and split the largest dumpling through its center with a fork. It should be fluffy inside with no wet dough; a toothpick inserted into the center should come out without sticky batter. If needed, cover and cook for another 3–5 minutes.
- 12
Remove the pot from the heat and let stand uncovered for 3 minutes. Sprinkle with parsley and ladle into bowls, serving three dumplings with each portion.
The story behind it
Chickpeas, carrots, and celery simmer in a creamy herb broth beneath a blanket of fluffy drop dumplings. The dumplings cook right in the pot, so there is no rolling dough or heating the oven. It is a cozy, filling dinner made with everyday grocery-store ingredients.
A Cozy Dinner With Pantry Staples
This pot sits somewhere between a thick soup and a vegetable stew. Chickpeas give it substance, while carrots, celery, and thyme build a familiar, comforting base. A little flour thickens the broth without making it so dense that the bottom scorches while the dumplings steam.
The dumplings get their lift from baking powder and trapped steam. Mix the dough only until the dry flour disappears. A few small lumps are fine. Extended stirring develops gluten and can turn a tender dumpling chewy. The dough should look soft and scoopable, not smooth enough to knead.
Ingredient Tips and Substitutions
- Plant-based milk: Unsweetened, unflavored soy milk or oat milk works well in both the broth and dough. Avoid vanilla-flavored milk, even if it is unsweetened.
- Chickpeas: Two standard cans provide about 3 cups after draining. You can use the same amount of cooked chickpeas prepared from dried beans.
- Vegetables: Replace the peas with frozen corn, or use chopped green beans in place of some of the carrots. Keep the total vegetable quantity similar so the pot does not become overcrowded.
- Herbs: Dried thyme keeps the shopping list short. If you have fresh thyme, use 1 tablespoon of leaves instead.
- Broth: Start with low-sodium vegetable broth so you can adjust the salt after adding the chickpeas.
Make-Ahead and Leftovers
You can prepare the chickpea base a day ahead, stopping before adding the peas. Refrigerate it promptly in a covered container. Bring it back to a simmer, add the peas, and mix fresh dumpling dough just before cooking. Baking powder begins working once wet, so the dough should not sit overnight.
Refrigerate leftovers within two hours and use within 3 to 4 days. The dumplings absorb broth as they sit. Reheat individual portions in the microwave until steaming throughout, or warm gently in a covered saucepan with a splash of broth. Freeze the chickpea base without dumplings for up to 3 months for the most reliable texture.
Frequently Asked Questions
Why are my dumplings dense?
Overmixing, old baking powder, or tightly packing the flour can all contribute. Spoon flour into the measuring cup and level it off rather than scooping directly from the bag.
Can I lift the lid while they cook?
Keep it closed for the initial cooking time. Escaping steam lowers the temperature around the dumplings and can leave their centers undercooked.
How do I know the dumplings are done?
Split the largest one through the center. The inside should look fluffy and breadlike, with no shiny, wet dough. A toothpick should come out without sticky batter.
Can I make this gluten-free?
A cup-for-cup flour blend may work, but dumpling texture varies significantly between brands. This recipe is written for all-purpose wheat flour, so a gluten-free substitution is not guaranteed.
Ladle the chickpeas and broth into bowls, keeping the dumplings on top. A little chopped parsley adds a fresh green finish.
