Chickpeas and Dumplings Recipe | Bon Appetit


Excellent. Rich, savory flavor in after-work, mid-week time. I had a vegan diner, so instead of the yogurt, I used some leftover cashew cream with a touch of almond milk to round it up to a third of a cup. My family loved this dish. Thanks for a terrific recipe!

AnonymousEin Hamifratz, Israel05/20/20

Love love loved this ! Next time i’ll try the tip I read in a comment about adding the sediment + oil + water instead of the greek yogurt to make it vegan. I’ll try to make more dumplings too because my partner said he wanted to eat twice as many and they were so delicious !
I agree with other commentors that it needs an extra cup of water – but I also added some extra carrots in there, so it might be why I needed more broth. I also subbed smoked paprika for the cayenne, because I was making it for spice-averse friends, and cilantro for dill because that’s what I had. I’m guessing I could use dry herbs, which also makes this a great pantry meal.
This really is a great alternative to chicken dumpling soup, so a great option for our flexitarian family.

Isabel helloMontreal, QC05/18/20

Surprisingly delicious. I couldn’t find fresh dill, so I substituted with parsley and a bit of lemon zest and YUM! Will make this again.

paigedownunder7793Vancouver05/12/20

Loved this recipe. I cooked the garbanzos from dries and used my bean cooking liquid in place of the water. I found the amount of water to be just right, but I did a half recipe and also a random amount of beans so maybe we that’s why. The broth has so much depth of flavor for being so quick. I subbed some whole wheat flour and sorghum flour for the chickpea, and subbed European style yogurt for the Greek (and omitted the water), and my dumplings were on the dense side, but that wasn’t really an issue to me. I don’t always love the flavor and stomach issues associated with chickpea flour. Served with parsley and asparagus and was very happy for a filling, one-pot, vegetarian meal.

marydenhamSan Anselmo, CA05/11/20

Found this somehow bitter and bland.

Anonymous05/09/20

Subbed half whole wheat half AP flour for the chickpea flour. For dumplings, subbed 1T water for the oil because we read that water for oil would create denser dumplings. Subbed low fat unsweetened yogurt for the greek yogurt. Also added some of the nutritional yeast leftovers to the batter for flavor and liquid, as well as paprika. Got a little bit too wet so added a tiny bit more whole wheat. To the broth, added an extra cup of waters like others did because it didn’t seem like there was enough liquid to cover the dumplings. Added salt and pepper at every step. Served with parsley, sour cream, and drizzle of olive oil 🙂
The dumplings took a long time to cook and were very dense and chewy., more than intended/expected. Could have either rolled them smaller or used less flour/oil ????
Either way, it was really really tasty and very flavorful. Will make again!!

AnonymousCleveland05/07/20

this is perhaps one of the most delicious soups I’ve ever made! and I did a good bit of substituting and it still turned out! Swapped a little soy sauce for the miso and I didn’t have chickpea flour, so i smashed say 8 or so chickpeas and combined that with 1/3 c AP flour and 1/4 coconut flour. To make the dumplings vegan i skipped the yogurt and stirred in the nutritional yeast sediment instead, and just added oil + water (probably 2.5 tbsp and 2 tbsp respectively) until the dough looked right. added in a lil paprika too. I was nervous as some of my fellow home chefs had some dumpling issues in the comments, but it turned out wonderfully!

scobyqueengeorgia05/06/20

Great soup! Tried making the dumplings with almond flour and they disintegrated, so make sure to use another flour if you are trying to substitute. Added broccoli to supplement the other veggies. Would be great over rice!

AnonymousSeattle05/05/20

I made this today and it was literally amazing!!!! The only alteration I made was adding an extra cup of water, otherwise followed instructions exactly and it came out perfect- the dumplings held their form. I had some crusty sourdough bread on the side to dip in that delicious broth and already can’t wait for the leftovers!!

AnonymousMaryland 05/02/20

SO good! The flavor that developed in such a short time was amazing. My dumplings …melted? I checked on them after ~5 minutes and they looked good, puffed, at the surface. Checked again ~8 minutes and they looked like they were dissolving. Not sure if I overcooked them, but I’m certain it was my error and not in the recipe. Still super great even with bits and pieces of dumpling floating in the broth!

AnonymousIN05/01/20

so so so yummy and very hearty! i didn’t have yellow miso so i subbed white miso, as well as corn flour for the chickpea flour and green onions for the dill. came out amazing!! the corn flour gave the dumplings a tamale like taste and texture which was a delight. also, came together in no time at all! def will be making this again

AnonymousMinneapolis04/30/20

this is so good! so warm, so comforting, great during quarantine. I was out of celery so used fennel and it was really nice. the dumplings have a little kick to them with the cayenne which is super nice. I would just add more water instead of 4 cups as I found the broth a little thick/not enough. luv !

toronto04/29/20

Really so good and pretty quick! Swapped socca for all purpose and celery for carrots, based on my pantry. A nice departure from my soup rotation.

AnonymousKansas City, KS04/29/20

This is a keeper for sure! The broth is so easy and flavorful, and the dumplings are so yummy. Like many others, I didn’t have chickpea flour, so I used a 50/50 mix of coconut flour (per an earlier review) and AP flour. The dumplings were definitely more delicate than I would have liked; however, they mostly stayed together and were delicious. I would love to see some suggestions from Sarah Jampel about chickpea flour alternatives that actually work.

AnonymousWhitefish, MT04/28/20

This was insanely flavorful. I didn’t have any chickpea flour. Plus I’m vegan/gluten-free, so I used masa harina instead and made chochoyotes and not the dumplings above. I’m going to make this again soon. And I know I’ll be using the liquid base in other recipes as well.

noellemmEl Paso, TX04/28/20

@LAVENDER_RAH I used plain almond yogurt, and the dumplings turned out great!

AnonymousSeattle, WA04/26/20

Delicious! Crazy depth of flavor. I also found it very simple.

Did quite a few subs due to ingredients in the pantry and stores running out of things:
Used coconut flour instead of chickpea flour
Swapped Cayenne with crushed red peppers.
No baking powder at any of the nearby stores so I attempted using egg whites.

My dumplings for the most part fell apart but a few stayed intact and they complimented the soup so well. Loved the heat in them too.

I’ll definitely do a no-sub try when I can find chickpea flour and baking powder though.

AnonymousBrooklyn, NY04/24/20

It’s a tasty, simple soup recipe. I used parsley instead of dill in the dumplings and used a mix of whole wheat, and all purpose flour, as I didn’t have any chickpea flour on hand. These dumplings are very soft and light, and personally I prefer a denser dumpling, so if making it again, I’d maybe replace some of the oil with water.

AnonymousToronto04/23/20

Tastes delish! But something went very wrong with the chickpea balls, whose texture never seemed to quite fit the recipe’s description, and which completely fell apart into the soup. Kind of turned the whole thing into a big gloppy (but still very tasty!) mess. Not sure where I went wrong. I doubled the recipe and had to use dried dill in place of fresh (and pared down the amount used accordingly) but other than that, followed the recipe exactly. ¯_(ツ)_/¯

AnonymousThe Berkshires04/23/20

This was an insanely good recipe. I didn’t have dill so I substituted chives and it was great. The miso and yeast combination is ingenious—the recipe was 30 minutes and tasted like 6 hours. Also my apartment smells good now mm mm yeah.

Sosa1000New york04/22/20

I’m not a huge fan of soup usually, but this one is delicious! With the ingredients I had on hand, I had to sub whole wheat flour for the chickpea flour and chives and parsley for the dill. The broth is so flavorful! The nutritional yeast bit is no big deal. I poured the liquid off through a strainer into the soup. If you are spice averse, cut back on the cayenne. I personally loved the spicy kick in the dumplings. Will make again!

Kathleen G04/22/20

Delicious! Will make it many more times!!

ElizamcaSanta Barbara 04/22/20

Any suggestions for turning this recipe completely plant-based (substituting the yogurt for the dumplings to something else)? This recipe looks SO good. The yogurt is the only ingredient holding me back from making it.

Lavender_rahManitou Springs, CO 04/21/20

@jowbrewst it says to discard the sediment; I think it just wants you to be sure to get all the broth but leave the sludge. I agree that the phrasing is a bit peculiar, though.

Anonymous04/20/20

I haven’t made this yet but am curious as I happen to have all the ingredients on hand. Why is the recipe so particular about saving the nutritional yeast sediment and how much there is, I don’t see it being used later? Did I miss something?

jobrewstBoston04/20/20



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