Golden Vegan Butternut Chickpea Dumpling Bake
A comforting and hearty vegan bake featuring roasted butternut squash and fluffy chickpea dumplings.
Equipment
- 1 Baking Dish 9x13 inches
- 1 Mixing Bowl large
- 1 Spatula
Ingredients
Butternut Squash and Chickpeas
- 4 cups butternut squash peeled and cubed
- 2 tbsp olive oil
- 1 can 15 oz chickpeas, drained and rinsed
Chickpea Dumplings
- 1 cup chickpea flour
- 1 tsp baking powder
- 1/2 cup water
- 1/2 tsp salt
Instructions
Preparation
- Preheat the oven to 400°F. Peel and cube the butternut squash. Toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25 minutes until tender.
- While the squash roasts, rinse and drain the chickpeas. Set aside.
- In a large bowl, combine chickpea flour, baking powder, salt, and water. Stir until just combined.
- In a baking dish, combine roasted squash and chickpeas. Drop spoonfuls of the dumpling batter on top.
- Bake in the oven for 25 minutes or until the dumplings are golden and cooked through.
Serving
- Let the bake cool for 5 minutes before serving. Garnish with fresh herbs if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm.
Notes
Pro Tips: Roast the squash until caramelized for deeper flavor.
Ingredient Substitutions: Use sweet potatoes instead of squash for a different flavor profile.
How to Serve: Pair with a green salad or roasted vegetables.
Storage & Freshness: Keep in an airtight container in the fridge for up to three days.
Make-Ahead Tips: Prepare the dumplings in advance and store in the fridge until ready to bake.
Ingredient Substitutions: Use sweet potatoes instead of squash for a different flavor profile.
How to Serve: Pair with a green salad or roasted vegetables.
Storage & Freshness: Keep in an airtight container in the fridge for up to three days.
Make-Ahead Tips: Prepare the dumplings in advance and store in the fridge until ready to bake.