Name: Chickpeas and Dumplings
Yield: 4 servings
Ingredients: ¼ cup (15 g) nutritional yeast flakes or 3 Tbsp. (15 g) nutritional yeast; 6 Tbsp. extra-virgin olive oil, divided, plus more for serving; 1 medium onion, finely chopped; ¾ tsp. ground turmeric, divided; ½ tsp. kosher salt, plus more; 2 Tbsp. yellow miso; 4 garlic cloves, divided; 1 15.5-oz. can chickpeas, rinsed, or 1½ cups cooked chickpeas; 1 cup (100 g) chickpea flour; ½ tsp. baking powder; ½ tsp. cayenne pepper; Freshly ground black pepper; ½ cup finely chopped dill; ⅓ cup plain whole-milk Greek yogurt, plus more for serving; 2 medium or 3 small celery stalks, thinly sliced on a diagonal

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Photo by Sarah Jampel

This recipe gives off major chicken-soup vibes but is entirely vegetarian—and you don’t have to simmer vegetables or cheese rinds for hours to get there. The lightning-fast broth gets its flavor from caramelized miso and nutritional yeast (a trick we picked up from Bay Area cookbook author and food writer Andrea Nguyen). The gluten-free dumplings are soft on the outside and pleasantly chewy on the inside. If you aren’t sure what to do with the rest of the bag of chickpea flour, try making socca (chickpea pancakes).

Recipe notes

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