Vegan Chickpea Chicken and Dumplings Recipe

A Pot Full of Memories

My grandma made chicken and dumplings every Sunday. Her kitchen smelled like warm hugs. I wanted that cozy feeling in my own kitchen.

But my family eats plants now. So I got to work. I swapped the chicken for plump chickpeas. They are so friendly and soak up all the good broth. It worked perfectly.

Why This Bowl Matters

This dish is more than food. It is a warm blanket for your belly. On a chilly day, it makes everything feel right.

It also shows how cooking can change. We can keep our favorite memories. We just give them a new friend. Like chickpeas! What is a food memory you would like to remake?

Let’s Talk Flavor Friends

First, we cook onion, carrot, and celery. This is called a “mirepoix.” Doesn’t that smell amazing? It is the happy start of so many soups.

Then we add the garlic and flour. The flour thickens the soup. It makes it nice and silky. *Fun fact: Poultry seasoning has no chicken in it! It is just herbs like sage and thyme.* Perfect for our vegan soup.

The Magic of Steam

Now for the dumplings. Mix the dough just until it comes together. A few lumps are okay. I still laugh at my first try. I mixed it too much. My dumplings were little rocks!

Here is the big secret. After you drop the dough in, cover the pot. Do not peek for 15 minutes. The steam is what cooks them. It is like a little sauna for dumplings. Do you think you can resist peeking?

Bringing It All Together

While the dumplings steam, the soup finishes. We add the chickpeas, peas, and creamy milk. I use plain oat milk. It makes the soup rich without dairy.

When you lift the lid, you will see fluffy clouds on top. That is why this matters. You made that magic. Serve it in a big bowl. The dumplings will be soft and perfect.

Your Turn in the Kitchen

This recipe is very forgiving. No peas? Use green beans. No vegan creamer? Coconut milk is lovely. Make it yours.

Cooking should be fun, not scary. It is how we show love. For others and for ourselves. What is your favorite cozy food to make? Tell me all about it.

Ingredients:

Ingredient	Amount	Notes
Olive oil	1 Tbsp (15 mL)	For soup base
Yellow onion	1 medium (about 1 ½ cups)	Diced
Carrots	2 medium	Peeled and cut into rounds
Celery	2 ribs	Diced
Garlic	4 cloves	Minced
Flour	¼ cup (30 g)	For soup thickening
Poultry seasoning	1 tsp	For soup
Salt	½ to 1 tsp	For soup
Vegetable broth	4 cups (1 L)
Canned chickpeas	1 15-oz can (425 g)	Drained
Frozen peas	1 cup (170 g)
Unsweetened unflavored vegan creamer	1 cup (236 mL)	For soup; can also use evaporated milk or coconut milk
Flour	2 cups (240 g)	For dumplings
Baking powder	1 Tbsp	For dumplings
Salt	1 tsp	For dumplings
Poultry seasoning	½ tsp	For dumplings
Vegan creamer or milk	¾ cup (170 mL)	For dumplings; can also use evaporated milk, buttermilk, or plant-based drinking milk
Olive oil	¼ cup (60 mL)	For dumplings

My Cozy Chickpea & Dumplings

Hello, dear. Come sit. The rain is tapping the window just right for a story and a warm bowl. This is my vegan take on chicken and dumplings. My grandson Leo calls it “cloud soup.” The dumplings puff up like little clouds on top. Doesn’t that sound nice? It’s simpler than you think. Let’s make a pot together.

First, we build our soup’s flavor base. Step 1: Warm your oil in a big, heavy pot. Toss in your onion, carrots, and celery. We call this “the holy trio.” Let them soften and get friendly for about 5 minutes. Your kitchen will start to smell like home. Stir in the garlic last. It only needs a minute so it doesn’t get bitter.

Now, for the magic thickener. Step 2: Sprinkle the flour and poultry seasoning over the veggies. Stir it all up until everything is coated. It will look a bit pasty. That’s perfect! This is what makes our broth silky. (My hard-learned tip: stir the flour in well now, so you don’t get lumps later.)

Time for the broth. Step 3: Slowly pour in your vegetable broth while stirring. See how it turns into a lovely gravy? Let it come to a gentle simmer. Now, cover it. Let it bubble happily while we make the dumplings. This is a good time for a little dance. What’s your favorite song to cook to? Share below!

The fluffy clouds are next. Step 4: In a bowl, mix your flour, baking powder, salt, and seasoning. Pour in the creamer and oil. Now, stir it just until it comes together. A few lumps are okay! Over-stirring makes tough dumplings. I learned that the hard way. The dough should be soft and shaggy.

Bringing it all together. Step 5: Uncover your soup. Add the chickpeas, peas, and that cup of creamer. Doesn’t that look rich? Bring it back to a simmer. Then, drop spoonfuls of dough right on top. They will sink a little, then rise. Put the lid on. Do not peek for 15 minutes! The steam cooks our clouds. After, they’ll be firm and cooked through. Serve it up steaming hot.

Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 big bowls
Category: Dinner, Soup

Three Fun Twists to Try

This soup is like a blank canvas. You can paint it with different flavors. Here are my favorite little twists. They make it feel new again.

The “Everything Garden” Twist: Toss in a handful of chopped spinach with the peas. Use any beans you have.

The “Little Bit Spicy” Twist: Add a pinch of red pepper flakes with the garlic. It gives a warm, cozy kick.

The “Herb Garden” Twist: Stir a big spoonful of fresh chopped dill or parsley right at the end. So bright and green!

Which one would you try first? Comment below!

Serving It Up Just Right

This soup is a full meal in a bowl. But I love adding a little something extra. A simple green salad with a tart vinaigrette is perfect. It cuts through the richness. Some crusty bread for dipping is never wrong. I still laugh at how Leo licks the bowl.

For drinks, a crisp apple cider pairs beautifully. The sweetness loves the savory soup. For the grown-ups, a glass of not-too-sweet white wine works wonders. It just feels right. Which would you choose tonight?

Keeping Cozy for Later

This soup is a hug in a bowl. You will want leftovers. Let the soup cool completely first. Then, store it in a sealed container in the fridge. It will stay happy for about four days.

You can freeze it, too. I freeze the soup base without the dumplings. Dumplings get soggy when frozen. Just make fresh dumplings when you reheat. Thaw the soup in the fridge overnight.

To reheat, warm it gently on the stove. Add a splash of broth if it’s too thick. I once reheated it too fast and it stuck to the pan. Low and slow is the way to go.

Batch cooking this saves a busy weeknight. Making a double batch is easy. Why does this matter? A ready meal means less stress and more family time. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Every cook faces a few little problems. Do not worry. The fixes are easy. First, if your soup is too thin, mix a tablespoon of flour with some broth. Stir this slurry back into the pot.

If your dumplings are tough, you might have over-stirred. Stir the dough just until it comes together. Lumps are perfectly fine. I remember when I first made dumplings. I stirred them smooth and they were like little rocks!

If the soup tastes bland, add more salt. Salt makes all the other flavors sing. Why does this matter? Fixing small issues builds your cooking confidence. You learn by doing. Which of these problems have you run into before?

Your Questions, Answered

Q: Can I make this gluten-free? A: Yes. Use a good gluten-free flour blend for both the soup and dumplings.

Q: Can I make parts ahead? A: Absolutely. Chop the veggies the night before. You can also mix the dry dumpling ingredients.

Q: What can I use instead of vegan creamer? A: Canned coconut milk works beautifully. It adds a lovely, creamy richness.

Q: Can I double the recipe? A: You can. Just use a very large pot so everything fits.

Q: Any optional tips? A: A dash of black pepper at the end is nice. *Fun fact: Poultry seasoning usually has sage, thyme, and marjoram.* Which tip will you try first?

From My Kitchen to Yours

I hope you enjoy making this cozy dish. It always makes my kitchen smell wonderful. Food is about sharing stories and warmth.

I would love to see your creation. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesCozyKitchen. Share a photo of your steaming bowl.

Thank you for cooking with me today. Happy cooking!

—Chloe Hartwell.