Chickpea and Potato Soup with Cornmeal Dumplings

Chickpea, potato, and cornmeal dumpling soup

Spend a chilly fall evening eating this chickpea and potato soup with cornmeal dumplings.

Chickpea and Potato Soup with Cornmeal Dumplings

Recipe by Dee


  • Soup
  • 4 cardamom pods

  • 1/4 tsp. ground ginger

  • A pinch of toasted ground cumin

  • 1/4 of a large sweet onion, diced

  • 1 cup chickpea broth or other vegetable broth

  • 1 cup water

  • 1/2 cup cooked chickpeas, homemade or canned

  • 1 medium potato, diced

  • Fine sea salt

  • Extra virgin olive oil

  • Lemon

  • Dumplings
  • 67 g or 1/2 cup all purpose flour

  • 36 g or 1/4 cup stoneground cornmeal

  • 1 tbsp. granulated sugar

  • 1/2 tsp. baking powder

  • 1/4 tsp. fine sea salt

  • A pinch of freshly grated nutmeg

  • 1 tsp. unsalted butter

  • 1/3 cup buttermilk


  • Soak a half cup of dried chickpeas in water for 8 hours or overnight.
  • Place the soaked chickpeas, 2 cups of water, and a big pinch of salt in a 1.5 qt dutch oven and set over medium-high heat. Bring to a boil, then reduce the heat to medium-low and simmer until the chickpeas are soft, 30 to 45 minutes. Drain, reserving the cooking liquid for another purpose, and set aside.
  • Place a 1.5-quart saucepan over medium heat. Add the cardamom pods to the hot pan and toast, stirring frequently until fragrant. Add enough oil to coat the bottom of the pan, then add the ginger and cumin. Stir and let the spices bloom until fragrant.
  • Add the diced onions and a pinch of salt to the saucepan. Cook, stirring occasionally, until the onions turn translucent. Add the chickpeas, diced potato, broth, and water. Taste and add salt as needed.
  • Bring the soup to a boil, cover, turn the heat to low, and cook for twenty minutes.
  • While the soup is cooking, place the flour, cornmeal, sugar, baking powder, salt, and nutmeg in a small mixing bowl and whisk to combine. Pinch the butter into the flour until incorporated.
  • Add the buttermilk and stir until a soft dough forms. Divide the dough into three equal pieces and set aside.
  • Once the soup has cooked for twenty minutes, remove the lid and add a few drops of freshly squeezed lemon juice to the soup. Taste and add more lemon or salt if needed. Add the dumplings to the soup, cover, and cook for 10 more minutes.
  • Once the soup has finished cooking, remove it from the heat and let it cool for five minutes. Carefully ladle the soup into a bowl and enjoy!


  •  I cooked the chickpeas in the same way as this bean recipe, but without the herbs and spices. This way there won’t be any conflicting flavors between the chickpeas and this soup. Cook at least one cup of dried chickpeas because we’re using them in the next recipe as well.
  •  To get toasted ground cumin, add whole cumin to a hot, dry pan and toast, stirring frequently, until fragrant. Remove the cumin from the pan and grind in a spice grinder or mortar and pestle. 
  • Be very careful of the amount of salt you add to the soup if you are using the chickpea broth as it already has salt in it. 
  • If you buy canned chickpeas, I would not recommend using that liquid. Instead, use water or vegetable broth.
  • Use the spoon and level way of measuring the flour for the dumplings if you don’t have a scale. Spoon the flour into a measuring cup and then use a butter knife to level the flour.


It was in the mid 50s Fahrenheit this morning which means it is officially soup season!

And what better way to start off soup season than with this chickpea and potato soup with cornmeal dumplings!?

I mean, hot chocolate would have been good too, but I’m out of cocoa powder so…

Anyway, you may or may not have heard of cornmeal dumplings before. As far as I’m aware, they are a Caribbean thing. 

My dad made them occasionally when we were younger, although not nearly as often as my younger self would have liked. He never followed a recipe so they never tasted the same, but we were always excited to see them in the soup.

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