Vegan Dumplings with High Protein Chickpea Flour Atop Vegetable Soup

September 17, 2019

One of the secrets to a successful vegan diet is consuming satiating meals like these rich homemade vegan dumplings over soup. Cozy, hearty, comfort food!

What makes these vegan dumplings extra special is that they are made with chickpea flour. Unlike all-purpose flour, chickpea flour is high in protein, fiber, and micronutrients, while being low in calories and carbohydrates.

Chickpea flour is also naturally gluten-free and contains an impressive 11 grams of protein in half a cup.

You can substitute all-purpose flour with chickpea flour for many recipes including pancakes and muffins.

When shopping, another name for chickpea flour is garbanzo bean flour.

Take it from me, these vegan dumplings can make any soup or stew a special occasion. Just use your imagination.

Vegan Dumplings with High Protein Chickpea Flour Atop Vegetable Soup

As far as the soup goes, anything goes. Add all your favorite ingredients. The best thing about vegetable soup is all you need is a bright, colorful array of vegetables and herbs.

Hope you enjoy this vegan vegetable soup with chickpea dumplings as much as we did.

The current wintery weather pattern is showing no signs of giving in to spring.  So here are some more flavorful soups to help keep you warm and cozy. Like my easy Hot and Sour Cabbage Mushroom Soup, Vegan Chicken Dumpling Soup or my Tomato Soup with Fire Roasted Tomatoes and Crunchy Roasted Chickpeas.

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Vegan Dumplings with High Protein Chickpea Flour Atop Vegetable Soup
Prep time
Cook time
Total time
In order for these to stay firm, make sure you lower the heat to the lowest of low - barely a simmer, gently gently drop the tablespoons on top, cover with the lid and cook for 10 minutes. Try not to peek. 🙂
Cuisine: main
Serves: 8
Vegetable Soup
  • ½ cup vegetable broth for sautéing
  • 4-6 cups vegetable broth for soup
  • 2 celery stalks, chopped
  • 1 red onion, chopped
  • 4 garlic cloves, chopped
  • 2 large carrots, diced
  • ½ head Savoy cabbage, finely sliced
  • 1 large waxy potato, peeled and cut into ½ inch cubes (if you are using red or yellow you can leave the skin on)
  • 1 cup of frozen or fresh peas
  • 2 cups of spinach, coarsely chopped
  • 1 teaspoon salt
  • Fresh ground pepper
  • 1 boquet garni - 4 sprigs of thyme, 1 bay leaf and a handful of parsley * see below
Vegan Dumplings
  • 1 cup of Garbanzo bean flour (aka Chickpea flour)
  • ½ cup Cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2-3 tablespoons vegan butter
  • ⅔ cup unflavored, unsweetened, non-dairy milk
  • 2 tablespoons minced fresh parsley
Vegan Dumplings
  1. In a medium bowl, toss together the chickpea flour, cornmeal, baking powder and salt. With your fingertips, work the butter into the flour until the mixture is crumbly. Using a fork, stir in the milk until blended. Stir in the minced parsley and set aside.
Vegetable Soup
  1. Heat the ½ cup of vegetable broth in a 4-quart pot over medium-high heat. Add the onion and celery and cook, stirring, until soft, about 5 minutes adding more vegetable broth if sticking. Add the garlic and saute for another minute.
  2. Add 4 cups of of vegetable broth, carrots, cabbage, potato, salt, pepper and bouquet garni. Bring the soup to a gentle simmer and cook for about 25 minutes. Add the spinach and peas. Remove the the boquet garni. Add more vegetable broth if needed and bring back to a high simmer.
  3. Drop tablespoons of the dumpling batter in 16 clumps over the top of the soup. Reduce the heat to a low simmer, cover until the dumplings are cooked through, about 10 minutes. Try not to peek.
  4. Ladle the soup into bowls and serve with 2 dumplings each.
Bouquet Garni
  1. *Spread out a small piece of cheesecloth and place the herbs in the middle. Bring the four corners of the cheesecloth together and tie them with kitchen string, forming a secure bundle with no gaps.




23 thoughts on “Vegan Dumplings with High Protein Chickpea Flour Atop Vegetable Soup

    1. Hello, I saw that Kimberly Laakso asked for the nutrition information, back in 2019, almost 5 years ago now. If anyone is interested, one way to find nutrition information for a homemade recipe is to go to a site called, and use the free (as of today, I don’t know if that will change), “tool” called recipe nutrition calculator. You can choose your ingredients and change the amounts of each, for example half of a large carrot, one cup of chopped carrot, etc.

  1. thank you, Nancy, I was longing for this recipe, I seem to crave comfort food lately, It’s just starting autumn here (Australia) so perfect as are all your wonderful recipes. Kind regards Janet.

  2. I am hoping you may be able to tell me where i may have gone wrong. I made the dumplings and added it to the soup. However, they fell apart and got mushy. Thanks

    1. Hi Ivy – I don’t know why they would fall apart – Mine were very dense. Do you think that you added to much dairy-free milk. It should be a very thick batter and should lay on top of the soup. Sorry you had a problem. Thanks for being part of our healthy community.

      1. After you drop the dumplings, reduce the heat to just barely simmer, put on the lid — and DON’T peek for the full 10 minutes.

        My great aunt used to make very similar dumpling and these are her rules for getting them right every time. Patrick

        1. I love that Patrick and your great aunt was 100% right! Thanks so much for stopping by and sharing. Nancy

      2. I had mine turn out great once and poorly the next time. I think I’ve figured out where I went wrong. You need to mix up the dumplings and let the batter set while you make and cook the soup. It’s quite a long time and the batter thickens up and gets puffy. When I had mine turn out soft and mushy i didnt follow the order of the recipe. I had made the soup/stew first and then made the dumplings and put them straight away onto the stew/soup. The cornmeal needs time to soak up the liquid and the baking soda needs time to fluff everything up.

  3. This is delicious…wondering how to save the remainder…do I separate the dumplings and how do I store them if I do??

    1. I have never had leftover dumplings but I would probably freeze them outside of the soup – not 100% that they would freeze well but I can’t imagine why not. Hope that helps and thanks for being part of our healthy community!

  4. Hi Nancy, thank you! for sharing your lovely dumpling recipe. I made a stew today and decided to try it👌🏻What a difference! They were poached on top of stew and were beautifully light and fluffy. Above all the flavour was incredible. This is going to be my go too dumpling recipe from now on. 😊plus the bonus being these are so much healthier. What more can anyone wish for.
    Love and light

  5. Dumplings are such an old love, a comfort, happy food. It’s lovely to have another good recipe and one not full of fat and extra calories.

    1. Mine sort of fell apart too but I had added extra liquid. It actually thickened the soup and made it creamier and it was so delicious. I’m going to try adding a second batch and cook it slower and now that it is thicker it should sit on top rather than falling into the broth. It is very good just as it is now though and there are pieces of the dumplings throughout that are simply delicious.
      Thanks for the recipe!

      1. Hi Pam – I think the reason they fell apart is that you need to lower your flame on the lowest of lows (barely a simmer), gently drop on top, cover and don’t open again until 10 minutes have passed. Hope that helps and thanks for your feedback and for being part of our healthy community.

  6. Thank you Nancy! It is May 20th but still dreary and cold here, so we are enjoying this comfort food immensely! This recipe is delicious and really filling.

    1. Hi Ann – sorry to hear it is still dreary and cold – so happy you are enjoying the recipe and thanks for your feedback and for being part of our healthy community!

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