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–+ servings
Two soft herb dumplings nestled in creamy chickpeas, carrots, celery, potato and peas in a wheat-glazed bowl.
Rachelle Johnson

Creamy Chickpea and Gluten-Free Dumplings

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This chickpea and dumpling supper has a creamy vegetable stew beneath a layer of soft herb dumplings. Cashews, miso and nutritional yeast give the broth body and savory depth, while carrots, celery, potato and peas make each spoonful generous. The dumplings use oat flour, almond flour and tapioca, then steam under a closed lid. Let the pot do its quiet work, and check that the dumpling centers are cooked before bringing it to the table.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Suitable For
Gluten Free
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Chickpea Stew
  • 1 large yellow onion diced
  • 4 celery stalks sliced
  • 4 medium carrots sliced into rounds
  • 4 cloves garlic minced
  • 2 cups cooked chickpeas drained and rinsed
  • 1 cup frozen peas
  • 1 medium Yukon gold potato finely diced
  • 6 cups low-sodium vegetable broth
  • 1 cup unsweetened plain oat milk or cashew milk
  • ½ cup raw cashews soaked 20 minutes in hot water
  • 2 tablespoons white miso paste
  • 2 tablespoons nutritional yeast
  • 1 tablespoon tamari or coconut aminos gluten-free
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried thyme
  • ½ teaspoon rubbed sage
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon turmeric
  • 2 bay leaves
  • 1 teaspoon sea salt plus more to taste
  • ½ teaspoon black pepper
  • 2 tablespoons arrowroot powder or tapioca starch
  • 3 tablespoons water
For the Dumplings
  • 1 cup certified gluten-free oat flour
  • ½ cup fine almond flour
  • ¼ cup tapioca starch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon dried parsley
  • ½ teaspoon thyme
  • ¼ teaspoon garlic powder
  • ¾ cup unsweetened oat milk
  • 1 tablespoon lemon juice
  • 2 tablespoons unsweetened applesauce
  • 1 tablespoon tahini
Optional Garnish
  • Fresh parsley for serving, optional

Equipment

  • Large Dutch oven or heavy soup pot with tight-fitting lid
  • Blender
  • 2 mixing bowls
  • whisk
  • spoon

Method
 

Make the Creamy Stew Base
  1. In a large Dutch oven or heavy soup pot, add the onion, celery, carrots and potato with 1/4 cup taken from the measured vegetable broth.
  2. Sauté over medium heat for 8–10 minutes, stirring often, until the vegetables soften and become fragrant.
  3. Stir in the garlic, thyme, sage, onion powder, garlic powder, turmeric, poultry seasoning, salt, and black pepper. Cook for 1 minute.
  4. Add the chickpeas, bay leaves, and remaining vegetable broth.
  5. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes until the vegetables are tender.
Create the Creamy “Grandma-Style” Sauce
  1. Add soaked cashews, oat milk, miso paste, nutritional yeast, and tamari to a blender.
  2. Blend until completely smooth and creamy.
  3. Pour the mixture into the simmering stew and stir well.
  4. In a small bowl whisk together arrowroot powder and water until smooth.
  5. Stir the slurry into the pot and simmer 3–5 minutes until the broth thickens into a silky gravy consistency.
  6. Stir in frozen peas. Remove the bay leaves.
Prepare the Dumplings
  1. In a medium bowl whisk together oat flour, almond flour, tapioca starch, baking powder, baking soda, salt, parsley, thyme, and garlic powder.
  2. In a separate bowl whisk oat milk, lemon juice, applesauce, and tahini.
  3. Fold the wet mixture into the dry ingredients until just combined.
  4. Let the dough rest for 3 minutes to hydrate. The dough should resemble thick biscuit batter.
Steam the Dumplings
  1. Bring the stew to a low simmer.
  2. Scoop heaping spoonfuls of dumpling dough directly onto the surface of the stew.
  3. Cover tightly with a lid and reduce heat to low.
  4. Steam the dumplings for 15 minutes without lifting the lid.
  5. Check that the dumplings are tender and cooked through. Split one to check that its center is set, with no raw flour or wet dough; continue steaming if needed.
  6. Garnish with fresh parsley and cracked black pepper before serving.

Nutrition

Calories: 455kcalCarbohydrates: 66gProtein: 19gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 1220mgPotassium: 943mgFiber: 13gSugar: 11gVitamin A: 7147IUVitamin C: 23mgCalcium: 255mgIron: 5mg

Notes

Cashews and cream: Soak cashews in hot water for 20 minutes while preparing vegetables, then drain. Blend until completely smooth so the stew is creamy rather than grainy.
Stock and thickener: Take the initial 1/4 cup broth from the measured 6 cups. Whisk arrowroot with the separate 3 tablespoons water before adding to the stew; dry starch added directly can clump.
Dumplings: Mix just until combined and let the dough hydrate for three minutes. Keep the stew at a gentle simmer under a tightly closed lid for 15 minutes without lifting it. Split a dumpling to check the center: it should be set with no raw flour or wet dough. Continue steaming if needed.
Ingredient checks: Poultry seasoning is an herb blend; use a vegan product. Use gluten-free oat flour, oat milk, miso and tamari when needed. Coconut aminos taste sweeter and less salty than tamari.
Storage: Refrigerate promptly in shallow containers at 40°F (4°C) or below and use within four days. Dumplings absorb broth as they sit; add a little broth when reheating. Heat leftovers to 165°F (74°C).

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