Chickpeas and Dumplings Soup - Cozy, Hearty Comfort Food

Unsalted butter: For sautéing the veggies to a sweet, golden softness without overpowering the flavors.
Sweet onion, carrots, celery: The classic mirepoix trio brings natural sweetness and aromatic base notes.
Garlic: Adds that gentle pungency and a warm depth to every spoonful.
Fresh rosemary and thyme: Herbs that infuse the broth with fragrant, earthy tones.
All-purpose flour: Used both in the roux and the dumplings, it’s key for creating a silky soup and tender dumplings.
Chicken or vegetable stock: The soul of the soup, it turns the sautéed veggies into a luscious broth.
Chickpeas: Protein-packed and creamy, they transform this soup into a filling meal.
Heavy cream: Just a splash to add a gentle richness, making the soup velvety smooth.
Egg and buttermilk: Combine to make the dumpling batter light and fluffy.
Baking powder and poultry seasoning: Lift and flavor the dumplings perfectly.
Fresh parsley: The finishing touch that gives a pop of color and fresh brightness.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

This Chickpeas and Dumplings Soup Recipe is super versatile, meaning you can tweak it to your taste or pantry without losing any of its cozy charm. Whether you want it vegan, extra herby, or with a twist, it adapts beautifully.

Vegan version: Use olive oil instead of butter, vegetable stock, and a plant-based milk (like almond or oat) for the dumplings—just swap out the egg for a flax egg to bind.
Add greens: Stir in chopped kale or spinach near the end for a fresh, nutrient boost.
Spice it up: A pinch of smoked paprika or cayenne powder adds warmth that balances the creaminess.
Switch the beans: White beans or lentils can replace chickpeas if you’re feeling adventurous.

How to Make Chickpeas and Dumplings Soup Recipe

Step 1: Sauté the Veggies and Herbs

Begin by melting butter in a large pot over medium-low heat. Toss in diced onion, carrots, celery, minced garlic, and a big pinch of salt and pepper. Add fresh rosemary and thyme right away to let their aromas bloom. Cook everything gently for about 5 minutes until the veggies soften and become fragrant—this builds the soulful base for your soup.

Step 2: Prepare the Dumpling Batter

While the veggies are cooking, whisk together flour, baking powder, salt, and poultry seasoning in a bowl. In a separate cup, combine the egg and buttermilk, then pour it into the dry ingredients. Stir gently until just mixed—don’t overwork it! Set the dumpling dough aside for a few minutes while you finish the soup base.

Step 3: Make the Roux and Broth

Sprinkle the remaining flour over the softened veggies and stir constantly for about 5 minutes, forming a golden roux. This will thicken your broth beautifully. Slowly add 3 cups of stock, stirring as you pour, then bring it to a gentle boil. Let the soup bubble for 5 minutes until it thickens slightly.

Step 4: Add Chickpeas and Cream

Stir in the drained chickpeas, then pour in the heavy cream. Keep the soup bubbling lightly over medium heat, tasting and seasoning with more salt and pepper if needed—this is where the flavors truly start to sing together.

Step 5: Cook the Dumplings in the Soup

Using a spoon, drop dollops of dumpling batter into the simmering soup. Cover and cook for 7 minutes, then gently flip each dumpling and continue cooking for another 7 minutes. Keep the heat low enough to avoid a rolling boil—just a tender simmer to let the dumplings cook through and stay fluffy.

Step 6: Garnish and Serve

Once the dumplings are puffed and cooked, sprinkle with freshly chopped parsley for a fresh pop of color and herbaceous brightness. Ladle into bowls and prepare to savor one of the coziest bowls of soup you’ll ever make.

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Pro Tips for Making Chickpeas and Dumplings Soup Recipe

Don’t rush the roux: Cooking the flour with the veggies until golden helps prevent a raw flour taste and gives your soup a silky body.
Gentle folding: When mixing the dumplings, stir just enough to combine to keep them tender and light.
Simmer, don’t boil: Keep the soup at a gentle simmer when cooking dumplings to avoid them breaking apart or toughening.
Fresh herbs count: Using fresh rosemary, thyme, and parsley significantly lifts the flavor—don’t substitute dried if you can help it.

How to Serve Chickpeas and Dumplings Soup Recipe

The dish shows a close-up of creamy white dumplings with a soft, slightly bumpy texture, scattered throughout a thick, pale sauce. Mixed in the sauce are small round beige beans and thin slices of bright orange carrots. Fresh green parsley pieces are sprinkled over the surface, adding vibrant color contrast. The dish is speckled lightly with ground black pepper, adding texture and depth. The background is a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 6.1

Garnishes

A sprinkle of freshly chopped parsley is a simple but fabulous garnish, adding brightness and a splash of green. For an optional touch, a drizzle of good olive oil or a grind of fresh black pepper on top can amplify the rustic charm of this soup.

Side Dishes

This soup pairs wonderfully with crusty bread to soak up every last drop, or a fresh side salad if you want a lighter contrast. Garlic knots or a cheese toastie also make lovely companions for a satisfying meal.

Creative Ways to Present

Serve the soup in rustic bowls with a sprinkle of extra herbs on top for a farm-to-table vibe. For a festive touch, float the dumplings on top instead of stirring them in, making for a pretty presentation. You can also serve it family-style with a big ladle to let everyone enjoy the bubbling warmth together.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Be aware that dumplings may continue to absorb some broth as the soup sits, so the texture might become a bit denser the next day.

Freezing

You can freeze the soup, but it’s best to freeze the broth and chickpeas separately from the dumplings to maintain their texture. Freeze for up to 2 months in freezer-safe containers or bags for best flavor and quality.

Reheating

Reheat gently on the stovetop over low to medium heat to prevent curdling of the cream and to preserve the dumplings’ softness. Add a splash of stock or water if the soup seems too thick.

FAQs

Can I make the dumplings gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, and ensure your baking powder is gluten-free as well. The texture will be slightly different but still delicious.
What can I use instead of buttermilk in the dumplings?

A simple substitute is milk mixed with a teaspoon of lemon juice or white vinegar, left to sit for 5-10 minutes before using. This mimics the tanginess and acidity buttermilk provides.
Can I cook this soup in a slow cooker?

While the soup base can be made in a slow cooker, it’s best to prepare the dumplings separately on the stovetop and add them just before serving. Dumplings can become mushy if cooked too long in slow cooker settings.
How do I know when the dumplings are fully cooked?

The dumplings should be puffed up and springy to the touch. Cooking for about 7 minutes per side generally works well, but you can cut one open to check that it’s cooked through with no raw dough inside.

Final Thoughts

There’s something truly magical about a bowl of Chickpeas and Dumplings Soup Recipe — it’s nourishing, cozy, and always hits the spot. Whether you’re sharing it with family or savoring some quiet me-time, this recipe warms both body and soul. Give it a go and enjoy the simple joy of home-cooked comfort food!

If you’re craving a bowl of comfort that feels like a warm hug, the Chickpeas and Dumplings Soup Recipe is exactly what you need. This delightful soup combines tender chickpeas with fluffy, herby dumplings in a savory broth that’s both hearty and soothing—a perfect meal to cozy up with on any day.

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Why You’ll Love This Recipe

Rustic & Wholesome: Every spoonful feels like a warm, homemade embrace crafted from simple, nourishing ingredients.
Flavor-Packed: Fresh herbs, slow-sautéed veggies, and savory dumplings create layers of comforting goodness.
Crowd-Pleaser: This soup is a cozy winner for family dinners or casual get-togethers.
Flexible & Adaptable: Easy to customize with whatever herbs or broth you have on hand, making it a go-to winter staple.

In a purple pot with a handle, there are multiple light yellow soft dumplings floating in a creamy, thick beige broth. Inside the broth, you can see thin slices of bright orange carrots and some small beige chickpeas. The dish is sprinkled with finely chopped green herbs and a few black pepper specks over the top. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 6.1

Ingredients You’ll Need

These ingredients are straightforward but carry so much character—each one adds depth of flavor, texture, or richness, building a soup that’s anything but ordinary. The chickpeas bring a creamy heartiness, while the dumplings add the perfect fluffy bite.

Unsalted butter: For sautéing the veggies to a sweet, golden softness without overpowering the flavors.
Sweet onion, carrots, celery: The classic mirepoix trio brings natural sweetness and aromatic base notes.
Garlic: Adds that gentle pungency and a warm depth to every spoonful.
Fresh rosemary and thyme: Herbs that infuse the broth with fragrant, earthy tones.
All-purpose flour: Used both in the roux and the dumplings, it’s key for creating a silky soup and tender dumplings.
Chicken or vegetable stock: The soul of the soup, it turns the sautéed veggies into a luscious broth.
Chickpeas: Protein-packed and creamy, they transform this soup into a filling meal.
Heavy cream: Just a splash to add a gentle richness, making the soup velvety smooth.
Egg and buttermilk: Combine to make the dumpling batter light and fluffy.
Baking powder and poultry seasoning: Lift and flavor the dumplings perfectly.
Fresh parsley: The finishing touch that gives a pop of color and fresh brightness.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

Vegan version: Use olive oil instead of butter, vegetable stock, and a plant-based milk (like almond or oat) for the dumplings—just swap out the egg for a flax egg to bind.
Add greens: Stir in chopped kale or spinach near the end for a fresh, nutrient boost.
Spice it up: A pinch of smoked paprika or cayenne powder adds warmth that balances the creaminess.
Switch the beans: White beans or lentils can replace chickpeas if you’re feeling adventurous.