Chickpea Dumplings (Chick’n and Dumplings)

One of my favorite cold weather foods as a kid was chicken and dumplings. My trainer likes to refer to such foods as “beige food” because in the midwest in the 80s, we all survived on carby bready things! Well, not with this delicious, nutritious adaptation. It’s gluten free and instead uses protein-packed chickpea flour, and mushrooms which are a great source of b vitamins, potassium, selenium, and more protein. And we have not forgotten the vegetables! Plus, it’s oil free, soy free, and nut free! This is how we made it:

Chickpea Dumplings

Ingredients:

Soup:

½ onion, chopped

2 carrots, peeled and chopped

2 celery ribs, chopped

2-4 King oyster mushrooms, shredded (or use regular mushrooms, chopped)

1 cup frozen peas

Couple handfuls of spinach

6 cups vegetable stock

1 ½ tsp poultry seasoning

Pinch of cayenne

Salt and pepper to taste

Dumplings:

1 ½ cups chickpea flour

2 tbsp tapioca starch

1 tsp salt

1 tsp baking powder

1 flax egg (1 tbsp flax meal + 3 tbsp warm water)

1/2 cup plant based milk

2 tbsp parsley, chopped

Directions:

Heat a large pot over medium-high heat with about a tablespoon of water (or oil if you’re not avoiding). Add the chopped onions, carrots, and celery, and stir until they start to soften, or about 5 minutes. Add the mushrooms, poultry seasoning, cayenne, and salt and pepper. Continue cooking, adding more water if necessary, for a few more minutes. Add the peas, spinach, and vegetable stock and bring to a boil, then reduce to a simmer. Cook for 10 minutes.

Meanwhile, let’s mix up the star of the show, the dumplings! In a small bowl, assemble your flax egg. Let it sit up until it gets a little gummy, or for at least a few minutes. In a medium bowl, add the chickpea flour, tapioca starch, salt, and baking powder. Then add the flax egg, milk, and parsley. Stir until just mixed. Don’t overmix or your dumplings will be tough.

Once your soup has cooked for about 10 minutes, we can drop in the dumplings. Drop the dough in by a heaping teaspoon at a time, being careful not to get your dumplings too big. They will get bigger as they cook. Cover the soup with a lid, and steam cook the dumplings for 10 minutes. It will be tempting to take the lid off and look at those gorgeous dumplings, but you must resist the temptation.

Serve your chickpea dumplings up with pride and enjoy!

Chickpea Dumplings: A Cozy, Gluten-Free Twist on a Classic

This chickpea dumplings (chick’n and dumplings) recipe proves comfort food doesn’t need dairy, gluten, or fuss to feel nostalgic. Want a warm bowl that hugs you like an old sweater? These gluten-free chickpea flour dumplings—packed with mushrooms, peas, and savory broth—do exactly that.

Why it works:

• Protein-rich chickpea flour gives dumplings body without heaviness.
• Veggies and umami mushrooms add depth, so you don’t miss the “original.”
• Oil-free, soy-free, and nut-free options make it allergy-friendly.

Have you ever wished you could keep the soul of a childhood dish but swap in healthier bits? That’s this recipe. I dropped spoonfuls of chickpea dough into simmering stock and felt instantly smug—comfort food, but smarter. The dumplings swell like little pillows; resist peeking while they steam, or they sulk (and maybe sink).

Try these serving ideas: a crusty gluten-free roll on the side, a drizzle of chili oil for kick, or a handful of fresh parsley for brightness. Curious how to tweak texture or make them ahead? Swap plant milk types or chill the dough briefly—small tweaks, big payoff.

In short: if you love chick’n and dumplings but want vegan, gluten-free, and nourishing—this chickpea dumplings recipe belongs at your weekly rotation.