Hey guys! I have been getting back in the habit of meal planning and a prep day on the weekends to cut down on our grocery budget, make healthier meals, and pack homemade lunches instead of going out during the week. Also, I recently bought an Instant Pot pressure cooker. It is pretty great.
Since it’s finally fall, I wanted to try my hand at an old favorite in the soup category. I used to LOVE chicken and dumplings, especially dropping the dough into the soup and seeing the miracle of big puffy dumplings after they had steamed in the broth with the lid on. In researching vegan alternatives, I found this (vegetarian) recipe for chickpeas and dumplings from Oh My Veggies, and I modeled this recipe after it with some modifications for my own tastes and to accommodate the instant pot!
This recipe is hearty, filling, and SO warming. It is perfect for a cool fall day and comes together in a flash, with no stirring or babysitting a pot on the stove.
Without further ado, here’s my recipe:
For the soup:
1 medium white or yellow onion, diced
4 carrots, chopped
3-4 baby red potatoes, diced
2 cloves garlic, minced
28oz container of veggie broth
1 veggie bouillon cube
2 cans chickpeas
Black pepper, to taste (you shouldn’t need much salt because of the broth and bouillon, but you can add some salt after it’s done if you want a little more)
Depending on how spicy you like it:
Smoked paprika or chipotle seasoning, to taste (I used 3-4 dashes of the spice container)
Cayenne pepper, to taste (I used a couple dashes)
I am notorious at not measuring spices… I should work on that.
Reserve for later:
2 green onions, chopped
2 stalks celery, chopped
3/4 cup all-purpose gluten-free flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp dried dill or Italian seasoning
1/2 cup nondairy milk
In the instant pot, sauté onion and garlic in a bit of broth while you prep the rest of the soup ingredients. Add the chickpeas, carrots, potatoes, spices, and remaining broth and boullion cube.
Cook on the manual setting at high pressure, 7 minutes.
While that’s cooking, chop and set aside celery and green onion.
Make the dumpling batter. Mix dry ingredients and add milk, stirring to combine. It should resemble thick pancake batter. Set aside.
When the timer is done on the soup, quick release the pressure. Open the pot and stir in the celery and green onion (by saving these for later, you keep the celery a little more crunchy instead of super soft and cooked down – if you like it soft, you can include it in the first pressurization!). Drop the dumpling batter by the spoonful into the soup. Spread them out evenly as they will plump as they cook! I made about 7 large dumplings but next time I will try to make 10 smaller ones.
Put the lid on the IP and select the steam setting for 10 minutes.
Quick release when it’s done. Eat!
Stay tuned, because I’m going to try and convert this to a freezer meal setup for a later post!
7 thoughts on “RECIPE: Instant Pot Chickpeas and Dumplings (Gluten Free, Vegan)”
Yum. That looks good!
Thanks! Let me know if you try it. I’ve had it the past two days for lunch and it’s sooo good.
I’m making chicken and dumplings as we speak, but this sounds delicious!
Thanks for posting! We have organic food bowls that are gluten free and diary free on our website:
Awesome, thanks for sharing!
Looks great and sounds delicious! I am glad I found you.
Glad you’re here!