Thai Holic Chickpea Dumplings

With Yellow Curry and Roasted Bok Choy

Chickpea dumplings are my new favorite flavor bomb plus this soup with the chickpea dumplings is fairly straight-forward.

It is a fragrant, subtly spiced creamy yogurt that has been tempered with an incredible spice mix. Served hot along with with the chickpea dumplings, this bowl of spiced yogurt soup is perfect with plain rice. The quintessential comfort dish of most North Indians and Sindhis, people all over India have now come to love this bowl of chickpea flavored yogurt!

A satiating and satisfying stew!

Thai Chickpea Dumplings

Nicole Kearsley
A flavorful and hearty summer meal that has a creamy yellow curry soup as the base and easy gluten-free chickpea dumplings as the core of the meal.
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course
Cuisine Asian, Indian, Thai, Vegan
Servings 2 Servings


  • 1/2 cup Jasmine Rice
  • 1 Onion
  • 2 cloves Garlic
  • 1 Ginger Fresh
  • 1 bunch Cilantro Fresh
  • 4 ounces Bok Choy
  • 2 tablespoon Yellow Curry Paste
  • 2 cans Coconut Milk
  • 1/2 cup Garbanzo Bean Flour
  • 1/4 cup Vegan Yogurt
  • 1/4 teaspoon Baking Powder
  • 3/4 cup Green Peas
  • 8 teaspoon Vegetable Oil 2 tbsp + 2 tsp
  • 1 teaspoon Salt & Pepper To taste


  • Preheat the oven to 400 °F (205 °C). Combine the jasmine rice, 1 cup water, and a pinch of salt in a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook until all of the water is absorbed and the rice is tender about 15 to 20 minutes.
  • Peel and small dice the onion. Peel and slice the garlic. Grate or peel and mince the ginger. Chop the cilantro leaves and tender stems.
  • Roughly chop the bok choy and add it to a baking sheet. Toss with 2 tsp vegetable oil, a pinch of salt and pepper, and roast until crispy and browned in places, about 8 to 10 minutes.
  • Place a medium saucepan over medium heat with 2 tsp vegetable oil. Add half the onion and a pinch of salt and pepper. Cook, stirring frequently until softened, about 3 minutes.
  • Add the garlic, ginger, yellow curry paste and cook until fragrant, about 1 minute. Add coconut milk and 1/4 cup water, and bring sauce to a simmer. Cook until slightly thickened, about 8 to 10 minutes.
  • In a medium bowl, combine the garbanzo bean flour, yogurt, baking powder, half of the chopped cilantro, 2 tbsp of the remaining minced onion, 2 tbsp vegetable oil, and 1/2 tsp salt. Mix until just combined.
  • Once the yellow curry sauce has thickened, taste, and season with salt and pepper. Using a tablespoon to measure, divide the dumpling mix into six heaping spoonfuls and drop them into the sauce. 
  • Reduce heat to low, cover, and gently simmer dumplings until tender and cooked through, about 10 to 12 minutes.
  • Add the green peas to the yellow curry sauce. Divide the jasmine rice between large plates. Top with chickpea dumplings and roasted bok choy, and sprinkle with remaining cilantro. 


OOPS, IT’S SPICY!: This is a little on the spicy side so add your curry paste slowly and tasting until you have your desired heat level.
THE LONGER THE THICKER: With garbanzo bean flour working like a thickening agent; the longer you leave the dumplings in the curry the thicker the curry becomes so if you make this dish a tad bit in advance its best to have a runny consistency for the yogurt curry.
*COOKING: If you’ll be cooking this in an instant pot you need to be careful cause it might make the dumpling fall apart, but regardless it will still taste as awesome!
**ON CILANTRO: If you’re not a fan of cilantro, try flat-leaf parsley or even a handful of chopped chives in the dumpling dough.
***YOGURT: Options in case vegan yogurt is not possible are coconut or cashew yogurt or replace it with tomato gravy ( 2 big tomatoes ).
****SERVING: This recipe yields 19 grams of protein per serving.
Keyword plant based, vegan

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