This comforting soup is a simple and easy meal to make ahead of time. Packed with hearty carrots, celery, and pillowy dumplings. Pair this meal with fresh bread or crackers for a complete meal.
I absolutely love making soup in the winter. Not only is this soup super simple to whip up but is also really healthy. I usually find myself making a double batch so I can save it for leftovers.
TIPS WHEN MAKING THIS SOUP
- I recommend prepping all ingredients and having them ready before actually making the soup. This includes also includes the dumpling batter.
- Make sure to chop your veggies into bite sized pieces. They will shrink slightly, but not a lot.
- Be careful not to overcook your onion and carrots. These veggies will be cooked on medium heat for 4-5 minutes or until onion is translucent.
- When cooking your dumpling you will slowly add one tablespoon of dumpling batter to the boiling soup. You will notice that some of the batter might not stay together, but that it’s fine it will only thicken the soup.
- I used one 32 fluid ounce carton of vegetable broth plus ½ cup of filtered water. If you do not have 32 fluid ounce carton of broth you can use two 14 ounce cans of broth plus 1 cup of filtered water.
This dumpling batter is super easy to whip up. I used two main ingredients, all-purpose flour and water. I also like to season it with salt, oregano, and pepper. Feel free to add spice it up even more by adding more dried herbs!
All you do to make this batter is combine ingredients in a bowl and whisk. I’m not going to lie, me and my husband tend to fight over who gets the most dumplings! So if you are like us and can’t resist the dumplings, I recommend doubling the dumpling batch!
We love to pair this cozy Chickpea Dumpling Soup with bread and butter. Leftovers last in an airtight container for up to 3 days in the refrigerator.
This Chickpea Dumpling Soup is:
Healthy
Cozy
Comforting
Quick & Easy
Perfect as leftovers
When you make this Chickpea Dumpling Soup I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Chickpea Dumpling Soup
This comforting soup is a simple and easy meal to make ahead of time. Packed with hearty carrots, celery, and pillowy dumplings. Pair this meal with fresh bread or crackers for a complete meal.
Ingredients
- 4 medium carrots, peeled and chopped into bite sized pieces.
- 4 stalks of celery, washed and chopped into bite sized pieces.
- 1 large onion, peeled and chopped into small bite sized pieces.
- 1 Tbsp oil, I used olive oil
- 1 tsp salt
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1/2 tsp pepper
- 2 tsp garlic powder
- 32 fluid ounce carton of vegetable broth, I used low sodium
- ½ cup filtered water
- 1 can of chickpeas, drained and rinsed
Dumplings
- ½ cup filtered water
- ⅓ cup all-purpose flour, substitute for gluten-free flour
- ½ tsp salt
- ⅛ tsp oregano
- ⅛ tsp pepper
Directions
- In a medium bowl combine all of the dumpling ingredients together and whisk until a batter is formed. Set aside, we will use this later.
- Heat a large pot on medium heat. Add the chopped onions and carrots. Cook for 4-5 minutes or until onions are translucent.
- Add the chopped celery, salt, oregano, thyme, pepper, garlic powder, and cook for an additional 2 minutes.
- Slowly pour in the vegetable broth, filtered water, and chickpeas.
- Turn the stovetop to medium-high and bring soup to boil. Slowly add one tablespoon of dumpling batter to the soup. Repeat this process until you have used all of the batter. It should be around 8-9 tablespoons.
- Cook on medium heat for an additional 2 minutes. Divide into bowls and serve.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
- Don’t want to add dumplings? No problem, this soup taste delicious without it.
- Garnish your soup with fresh herbs and bread.
- Making this soup for the entire family? Double the recipe. This recipe will make enough soup for 3 adults.