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Greekstyle Chickpea Stew with Dumplings

Comforting Greek-Style Chickpea Stew with Dumplings Delight

A nourishing Greek-style chickpea stew with optional dumplings, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Greek
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive oil Adds richness and flavor; use any neutral oil as a substitute.
  • 1 medium Onion Provides a sweet base flavor; shallots can be used as an alternative.
  • 1 Carrot Peeled and chopped; adds sweetness and color; any sweet vegetable can be substituted.
  • 1 rib Celery Chopped; supplies a fresh crunch and aromatic base.
  • 2 cloves Garlic Minced; enhances flavor depth; garlic powder can be used.
  • 0.5 teaspoon Oregano A fragrant herb that complements the broth.
  • 0.5 teaspoon Rosemary Adds aromatic flavor; dried herbs can be substituted.
  • 0.25 teaspoon Chili flakes Provides a slight heat; adjust to taste.
  • 2 tablespoons Yellow miso Optional; adds umami depth.
  • 1 can Canned chickpeas 540ml, drained and rinsed; main protein source.
  • 4 cups Vegetable or chicken stock Forms the soup base.
  • 1 lemon Lemon zest Brightens and freshens the flavor.
For the Dumplings
  • 1 cup Bob’s Red Mill Grain Free Flatbread Mix Used for dumplings; can be replaced with all-purpose flour.
  • 0.5 teaspoon Baking powder Helps dumplings rise; no direct substitute.
  • 0.5 teaspoon Paprika Adds subtle sweetness and color.
  • to taste Salt and pepper Essential for seasoning.
  • 0.25 cup Dill and parsley Finely chopped; enhances flavor.
  • 0.33 cup Greek yogurt Adds creaminess; can use dairy-free yogurt.
  • 2 teaspoons Warm water Used for dumpling dough; can use vegetable broth.

Equipment

  • Large pot
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one chopped onion, two minced garlic cloves, one chopped celery rib, and one peeled and chopped carrot. Sauté for about 5-7 minutes, until vegetables are softened.
  2. Stir in 2 tablespoons of yellow miso paste (if using), along with ½ teaspoon each of oregano, rosemary, and ¼ teaspoon chili flakes. Cook for another 1-2 minutes.
  3. Add one drained and rinsed can of chickpeas and 4 cups of vegetable or chicken stock. Stir well and bring to a simmer. Cook for about 15-20 minutes, until the vegetables are tender.
  4. In a mixing bowl, prepare the dumplings. Combine 1 cup of Bob’s Red Mill Grain Free Flatbread Mix, ½ teaspoon baking powder, ½ teaspoon paprika, and salt and pepper to taste. Gradually add 2 teaspoons of warm water, mixing until a soft dough forms.
  5. Gently drop spoonfuls of the dumpling dough into the simmering stew. Cover the pot and cook for about 5-7 minutes, allowing the dumplings to puff up.
  6. Ladle the stew into bowls. Drizzle with olive oil and sprinkle with freshly chopped dill and parsley. Serve alongside a scoop of Greek yogurt and a wedge of lemon.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 600mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 2500IUVitamin C: 15mgCalcium: 100mgIron: 4mg

Notes

Use homemade or high-quality stock for better flavor. Adjust lemon and seasoning to taste.

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