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vegetable broth with chickpea dumplings
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Vegetable Broth with Chickpea Dumplings

A light broth with hearty vegetarian dumplings. Cut the soup vegetables into small, uniform pieces to fit on your spoon with the dumplings.
Course: Soup
Keyword: chickpea dumplings, chickpeas, dumplings, fall 2018, gluten-free, soup, vegetable broth, vegetarian
Servings: 4
Calories: 301kcal
Author: Kimberly Lord Stewart

Ingredients

Chickpea Dumplings:

  • 1 cup chickpea flour 
  • 2 tablespoons almond flour 
  • ½ small onion, finely minced
  • ½ bunch flat-leaf parsley, finely minced
  • 1/3 cup Greek yogurt
  • ½ cup grated Parmesan cheese
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • Pinch of baking powder

Broth:

  • 2 tablespoons olive oil
  • 1 medium onion, finely diced
  • 1 stalk celery, finely diced
  • 1 carrot, peeled and finely diced
  • 1 teaspoon Italian seasoning
  • 1 (15-ounce) can petite diced tomatoes (do not drain) 
  • 1 quart vegetable broth 
  • Salt and pepper, to taste

Instructions

  • Place all dumpling ingredients in a mixing bowl. Knead with hands until well combined. Form into just less than 1-inch balls.
  • Heat oil over medium heat. Add onion, celery, carrot, seasoning, tomatoes and broth. Bring to a simmer. Season with salt and pepper. Add dumplings, and gently simmer 10 minutes. Dumplings should begin to float within 1–2 minutes; cook another 8–10 minutes. Serve.

Notes

(If desired, finely chop vegetables and herbs in a food processor before adding the flours and seasoning.)

Nutrition

Calories: 301kcal | Carbohydrates: 28g | Protein: 17g | Fat: 14g | Sodium: 510mg | Fiber: 5g | Sugar: 5g