Vegetarian Chicken & Dumplings (with Chickpeas)

If you’re looking for cozy comfort food, vegetarian style, this Vegetarian Chicken & Dumplings is for you! Chicken is replaced by chickpeas and veggie broth in a thick, veggie-filled, full-of-flavor stew that’s simmered with fluffy warm dumplings.

Chickpeas and dumplings are definitely my new favorite vegetarian comfort food!

The Story Behind the Recipe

Why You’ll Love Vegetarian Chicken & Dumplings

Vegetarian Chicken & Dumplings Recipe Ingredients

Adaptations/Variations

How to Make It

Tips for Success

More Vegetarian Comfort Food Recipes

Jump to the Full, Printable Recipe

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The Story Behind the Recipe

The last Sunday of winter break is the definition of “Sunday Scaries.” I love my job and rarely feel the Sunday Scaries anymore, but this past Sunday, it was pretty rough. Winter break went way too fast!

I’m trying to embrace the week (and all of January) but with the rainy, cold, dreary weather and the letdown after Christmas and break, it’s not super easy.

That’s where comfort food like this Vegetarian Chicken & Dumplings comes into the picture! It always feels good to nourish myself through the doldrums and I’m all about cozying up with a big bowl of this creamy stew full of veggies and topped with impossibly fluffy dumplings. You’ve gotta try this one too!

Why You’ll Love Vegetarian Chicken & Dumplings

Not complex – If you’ve made chicken and dumplings or any version of the recipe in the past, you know there are a couple of steps: Make the stew, then add the dumplings. So it’s not the simplest of recipes, but it’s also not hard, either! Just whip up the stew, top with dumplings, and simmer for a bit longer.

Amazing leftovers! – I love to enjoy a second serving for lunch the next day or easy dinner later on in the week. The dumplings hold up surprisingly well – just a quick covered simmer on the stove and it’s comfort food part two!

Vegetarian Chicken & Dumplings Recipe Ingredients

For the stew:

Olive oil & butter – This Vegetarian Chicken & Dumplings is thickened with a roux, which starts with a combination of olive oil and butter. I like to use both because I enjoy the flavor that both bring, but you can use 100% olive oil or 100% butter (or vegan butter!) if you prefer.

Onion – Just your standard yellow onion will do, but if all you have is a white onion or red onion on hand, totally fine!

Carrots – A must-have veggie in Chickpeas & Dumplings!

Celery – I love the savoriness that a bit of celery brings, and it’s a must-have for your classic mirepoix flavors.

Garlic

Flour – You’ll want to use all-purpose flour here.

Poultry seasoning – A seasoning mix made with marjoram, thyme, sage, and rosemary. It’s easy to find in the spices section of most grocery stores, or you can make your own poultry seasoning at home.

Thyme – Most poultry seasoning already has thyme, but I love the flavor thyme brings so I like to add some extra.

Vegetable broth – You can buy it at the store, use veggie Better than Bouillon, or make your own vegetable broth at home (I have a slow cooker veggie broth recipe that I love!)

Salt – I almost always use kosher salt in my cooking. I start with a little then taste and add more at the end if I feel it needs it.

Milk – Just your standard 2% or whole dairy milk will work here, or I will often swap in unsweetened oat milk.

Chickpeas – Just one can, drained.

Peas – Peas are a classic component of traditional chicken and dumplings, so I was sure to keep them in my vegetarian version, too! I like to use frozen peas.

Parsley – For a touch of green and herbaceous flavor.

For the dumplings:

Flour – More all-purpose flour.

Baking powder

Parsley – Fresh parsley is not strictly necessary, but I love the touch of herbal flavor and color that it brings to the dumplings.

Salt

Butter – Make sure it’s nice and cold so it can be cut into the flour mixture with ease.

Milk – Again, you can use dairy milk here or unsweetened plant-based milk.

Adaptations/Variations

Swap in heavy cream for the stew – Use heavy whipping cream in place of some or all of the milk in the stew for a richer, creamier Chickpeas & Dumplings.

Make it vegan/dairy-free – Swap in vegan butter for the butter and use an unsweetened plant-based milk for the milk. It’s just as delicious as the dairy-full version!

How to Make It

This Vegetarian Chicken and Dumplings recipe is made in two steps – first, whip up the stew, then top with the simple dumpling mixture and simmer until cooked through.

Make the Stew

Sauté the onion, carrots, celery, and garlic in the butter and olive oil.

Add the flour, poultry seasoning, thyme and salt, and cook for a bit.

Stream in the veggie broth, stirring to pick up any bits that are stuck to the pot.

Stir in the milk then increase the heat, cooking until thickened.

Stir in the chickpeas, peas, and parsley, and then taste and add more salt if you like.

Make & Simmer the Dumplings

Mix together the dumpling dough: In a medium bowl, stir together the flour, baking powder, parsley, and salt.

Use a pastry blender to mix in the cold butter.

Add the milk and stir with a fork just until combined.

Use two spoons to scoop out the dumplings. Transfer each dumplings from one spoon to the other a couple of times to help round it, then push the dumpling off into the soup.

Repeat with the rest of the dumpling batter – you should have 10-12 dumplings.

Reduce the heat to a simmer and place a lid on the pot.

Simmer covered until the dumplings are cooked through, about 15 minutes.

Garnish with parsley and serve.

Tips for Success

Don’t over-mix the dumplings: If you stir them too much, you risk developing the gluten in the dumplings which can make them tough instead of fluffy and tender.

Test a dumpling to make sure they’re cooked through. Lift a dumpling out of the pot, put it on a plate, then cut it in half. It should be nice and puffy – not doughy – inside.

I hope this Vegetarian Chicken & Dumplings recipe is a huge comfort-food winner for your family! We are absolutely in love with the cozy vibes and hearty rib-sticking goodness of this one.

Vegetarian Chicken & Dumplings (with Chickpeas) Recipe

Hearty chickpeas stand in for chicken in this cozy, creamy stew covered with fluffy dumplings. This one is deceptively easy and pretty much the ultimate vegetarian comfort food!

Keyword chickpeas and dumplings, vegetarian chicken and dumplings

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings

Calories 508kcal

Author Kare

Ingredients

For the stew:

2 tablespoons olive oil2 tablespoons unsalted butter1 medium yellow onion diced4 medium carrots diced2 celery stalks diced3 cloves garlic minced1/3 cup all-purpose flour1 1/2 teaspoons poultry seasoning1/2 teaspoon dried thyme4 cups low-sodium vegetable broth1 teaspoon kosher salt plus more to taste1/4 cup milk15 ounces chickpeas 1 can; drained and rinsed1 cup frozen peas2 tablespoons minced fresh parsley plus more for garnish

For the dumplings:

2 cups all-purpose flour1 tablespoon baking powder1 tablespoon minced fresh parsley1 teaspoon kosher salt3 tablespoons cold unsalted butter1 cup milk

Instructions

Make the stew

Place a medium or large Dutch oven or soup pot over medium-low heat. Add the butter and olive oil. When warm, add the onion, carrots, celery, and garlic. Sweat the veggies until tender and soft, about 8 minutes. If the vegetables begin to brown, lower the heat – you only want to sweat them.

Add the 1/3 cup flour along with the poultry seasoning, thyme, and salt. Cook, stirring frequently, for 3 minutes .

Stream in the vegetable broth, stirring to pick up any bits that are stuck to the pot. Stir in the milk.

Increase heat to medium high and cook, stirring frequently, until thickened, about 5 minutes. Stir in the drained chickpeas, frozen peas, and 2 tablespoons parsley. Taste and add more salt if you feel it needs it.

Make the dumplings

In a medium size bowl, stir together the flour, baking powder, parsley, and salt. Add the butter and use a pastry blender to mix it into the flour while cutting it into little pieces. You can use your fingers to help distribute the butter through the flour mix. You want the butter to be about the size of oats. Add the milk and stir with a fork JUST until combined; do not over-mix, or you risk developing the gluten in the dumplings which can make them tough.

Using two soup spoons, scoop out dumplings, transferring each dumpling from one spoon to the next once or twice until slightly rounded, then pushing the dumpling off of the spoon into the simmering soup. Repeat with the rest of the dumpling batter, evenly covering the pot of soup – you should have 10-12 dumplings.

Reduce the heat to low and place the lid on the pot. Simmer covered until the dumplings are cooked through, about 15 minutes. You can lift a dumpling out of the pot, put it on a plate, and cut in half to check for doneness. It will be puffy and not doughy inside.

Garnish with a few more pinches of parsley and serve.

Notes

Vegan/Dairy-Free Option

Swap in vegan butter for the butter and use an unsweetened plant-based milk for the milk.

Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or covered on the stovetop, stirring occasionally.