Go Back
Greekstyle Chickpea Stew with Dumplings Recipe
Ben Carraoli

Greekstyle Chickpea Stew with Dumplings Recipe

I recently tried making this Greekstyle Chickpea Stew with Dumplings, and wow—what a comforting dish! The combination of tender chickpeas, fresh veggies, and herby dumplings really hits the spot. I loved how simple ingredients transformed into a hearty, flavorful meal
Print Recipe Pin Recipe
Total Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – adds richness and helps sauté veggies evenly
  • 1 medium onion peeled and finely chopped – fresh onions bring a sweet, savory base
  • 1 carrot peeled and chopped – choose firm carrots for a better texture
  • 1 rib of celery chopped – adds a subtle aromatic flavor
  • 2 cloves garlic peeled and minced – fresh garlic is far more fragrant than pre-minced
  • ½ teaspoon oregano – dried oregano works best for traditional Greek flavor
  • ½ teaspoon rosemary – finely chop to release oils for a stronger aroma
  • ¼ teaspoon chili flakes – optional adds gentle heat
  • 2 tablespoons yellow miso optional – boosts umami depth
  • 1 can 540 ml / 19 oz chickpeas, drained and rinsed – canned works fast, or use 1½–2 cups cooked
  • 4 cups vegetable or chicken stock – low sodium is recommended for better control
  • Zest of one lemon – brightens the whole dish
  • 1 cup Bob’s Red Mill Grain Free Flatbread Mix – provides a light fluffy texture
  • ½ teaspoon baking powder – helps the dumplings puff up
  • ½ teaspoon paprika – adds mild smokiness
  • Pinch of salt and pepper – balances flavors
  • ¼ cup finely chopped dill and parsley – fresh herbs for aroma
  • ⅓ cup plain whole-milk Greek yogurt – makes dumplings tender and moist
  • 4 tablespoons olive oil – keeps dumplings soft
  • 2 teaspoons warm water – binds dough without toughening it

Method
 

  1. Start by sautéing onions, carrots, celery, and garlic in olive oil until soft. Adding miso now (if using) intensifies flavor and helps it blend beautifully with herbs.
  2. Stir in stock, chickpeas, and lemon zest. Bring to a boil, then reduce heat to a gentle simmer. Let it cook while you prepare the dumplings, about 15–20 minutes.
  3. Combine flatbread mix, baking powder, paprika, salt, pepper, and herbs. Mix in yogurt, olive oil, and water until smooth. Form 10 balls and gently drop them into simmering soup, letting them puff and cook for 7–9 minutes.
  4. Ladle soup into bowls, drizzle with olive oil, sprinkle fresh dill or parsley, and add lemon wedges. Optional: a dollop of Greek yogurt adds creaminess.

Notes

  • I love to toast the herbs slightly before adding them for a deeper aroma.
  • Make sure chickpeas aren’t overcooked; they should remain firm but tender.
  • I find using fresh lemon zest brightens the whole stew better than juice alone.
  • Dumplings cook faster if the soup simmers gently; high heat can make them dense