Chickpea Dumplings a la Peas and Thank You

Mama knows best. Normally when I say that, I am talking about my own Mama. Today, however, I am talking about a different Mama: Mama Pea over at Peas and Thank You.

I came across her wisdom as I was catching up on some blogs a few days ago. Her recipe for Chickpeas and Dumplings sort of stuck in my head. I had bookmarked it. Then walked away.

And then? Dinner time hit and I had nothing on the menu. With an hour before my Mastermind Group was scheduled to meet and not a clue what to make, I remembered that recipe.

Of course, I didn’t have all of the ingredients on hand (can you believe I ran out of carrots?!), and couldn’t do the curry (omitted). No worries. I subbed parsnips and sweet potatoes. Both incredibly tasty.

It was quick. Easy. And deeeeeeelicious. Filling enough for The Hubster to be a staple on the menu.

Thank. You. Mama Pea.


Chickpeas and Dumplings

Chickpeas and Dumplings inspired by Peas and Thank You.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 -6
Author Emily Levenson |


Chickpea stew base:

  • 1-2 tbs olive oil
  • 1 onion chopped
  • 1 carrot sliced
  • 3 parsnips sliced
  • 1 sweet potato peeled and cubed
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried basil
  • 4 cups vegetable stock
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 tbs cornstarch
  • 1 tbs apple cider vinegar


  • 1/2 cup whole wheat flour
  • 1/2 cup unbleached all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 cup milk almond, soy, rice, cow
  • 1 tbs Earth Balance melted


  1. In a large {and deep} skillet with a tight fitting lid, heat oil over medium to medium-high heat.
  2. Add onion, carrot, parsnip, and sweet potato and sauté for 4-5 minutes, until slightly softened and starting to brown.
  3. Add garlic, salt, oregano, rosemary and basil and sauté for an additional minute, until smelling yummy.
  4. Add vegetable stock, chickpeas and vinegar and bring to a boil.
  5. Put the cornstarch in a small bowl and remove a ladle (or two) of the hot broth and add it to the bowl.  Whisk to remove any lumps.
  6. Pour the mixture (apparently, it's called a slurry) back into the pan, while stirring vigorously.
  7. Return to a boil and then lower heat to medium-low or low.

On to the dumplings:

  1. In a medium bowl, combine flours, baking powder, baking soda, salt, oregano and basil.
  2. Add milk and melted Earth Balance, and stir until a dough just forms.
  3. Plop dough by heaping spoonful on top of stew until dough is gone.
  4. Cover with lid and cook over medium-low to low for 15-17 minutes. Just set a timer and walk away.
  5. Serve hot!

Allergen Information

Nightshade free, dairy free, soy free, egg free, and corn free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

3 comments / Add your comment below

  1. I had bookmarked this one too! That Mama Pea is always cooking up some good stuff.

    I am so glad you made it – looks fantastic! Moving higher on my list now!

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