vegan food blog

chickpea dumpling soup

chickpea dumpling soup

February has brought BC its semi-annual dump of snow and the stark realization that with snow, everything comes grinding to a halt (buses, cars, my motivation to wear anything other than sweatpants).  My advice is to stay warm + cozy inside, and make soup!

This soup has hearty root vegetables including some parsnips, we couldn’t resist adding them in for the sake of the blog aesthetic!

The dumplings on top make a delicious addition, and the batter only has 5 ingredients! Super easy!

Yields: 6-8 servings


  • 3 tbsp vegan butter (we like Earth Balance)
  • 1 medium onion, diced (1 cup)
  • 3 cloves garlic, minced
  • 1 large parsnip, diced (2 cups)
  • 2 medium carrots, diced (2 cups)
  • 2 red potatoes, diced (2 cups)
  • 3 stalks celery, diced (1 cup)
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 cup all-purpose flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp dried dill
  • 1/2 cup soy milk + 2 tbsp
  • 5 cups vegetable broth
  • 1 can chickpeas, drained and rinsed (19 oz/540 mL)
  • 1/2 tsp smoked paprika
  • salt and pepper to taste


1. Melt the butter in a large pot or dutch oven over medium heat.  Add the onion and garlic and saute until onions are translucent, about 5 minutes.

2. Add parsnip, carrot, potato, celery, thyme, and bay leaves.  Cook for another 5 minutes, stirring occasionally.

3. While veggies are cooking, in a medium bowl mix together 3/4 cup flour, baking powder, salt, and dill.  Use a fork or whisk to gradually add the 1/2 cup soy milk.  The dumpling batter should be like a thick pancake batter consistency.  Add additional 2 tbsp soy milk or more to achieve desired consistency.

4. Add the remaining 1/4 cup flour over the cooking veggies, stirring to coat evenly with flour.  Add the vegetable broth, chickpeas, paprika, salt, and pepper.  Bring to a boil, then reduce heat to simmer.

5. Use a spoon to drop the dumpling batter onto the top of the soup (about 2 tbsp per dumpling).  Make sure to space the dumplings apart, they will expand while they cook!

6. Cover and simmer for 20 minutes, no need to stir in this stage!  The soup is finished when the red potatoes are tender.

7. Remove the bay leaves before serving.


Olive oil can be substituted for vegan butter.