This vegan savory chickpea cobbler is the ultimate plant-based winter comfort food dish! Made with chickpeas, a rustic biscuit topping, and a flavorful sauce built from an umami-rich broth.
It’s safe to say that comfort food has been my desire and my cooking style for most of the past year. But even putting pandemic circumstances aside, these deep winter months are the time when I crave vegan comfort food more than ever.
Enter savory cobbler. This savory chickpea cobbler is everything I want comfort food to be: warm, filling, and carb-forward. Also nutritious, rich in legumes and vegetables and all of the nutrients they offer.
I love regular, dessert cobbler. But the idea of a savory cobbler, made with un-sweet biscuits and a creamy filling, has always appealed to me. I’m so glad I finally tried it.
I took the savory part seriously, whipping up an umami-rich sauce to hold the dish together. And I called on chickpeas, one of my favorite plant proteins, to play a starring role.
“Umami” is a word that I tend to throw around casually when I write about food. Sometimes I use it without really explaining what I mean by it.
What is umami, exactly? It’s hard to define. I generally see it referenced as “savoriness.” The Japanese translation is, roughly, “deliciousness.”
This rings true to me, anyway. Many plant-based ingredients that are rich in umami are very delicious to me. These include soy sauce, miso, mushrooms, ripe tomatoes, and nutritional yeast. (I put the latter in almost everything.)
Technically speaking, umami taste is the result of glutamate, an amino acid. Glutamate is abundant in protein-rich animal foods. Dietitian Ginny Messina wrote a great blog post some time ago that asked the question of whether glutamate-rich foods might be especially useful for vegans.
Ginny’s post got me thinking about my own love of umami-rich ingredients, how much I value their presence in my diet. And that got me thinking about creating a new, savory supper, which is how this savory chickpea cobbler came to be.
Given my love of umami-rich foods, I’m so glad that I discovered Yondu’s all-purpose umami seasoning this year!
This product isn’t like any other that I’ve tried. It’s not bouillon, soy sauce or tamari, or a broth. But it can act like any of those ingredients, and it can be used in countless other ways.
Yondu is made from fermented soybeans and a concentrated broth from eight slow-simmered vegetables. The fermented soybeans create glutamate as well as other amino acids, which means plenty of umami flavor. You can read more about how Yondu’s unique, “complex umami” here.
Yondu can be used either as a seasoning or as a broth. To turn it into a broth, as I did in this savory cobbler, you simply add a tablespoon to 2 cups water. To use it as a seasoning, simply add a teaspoon to your dish, be it sauteed vegetables or a pasta sauce.
Yondu tastes a little bit like soy sauce, but it’s, well, more savory. There’s vegetable essence in it, too. So it’s more flavorful and complex, I think, than soy sauce and tamari are.
It’s hard to describe, but if you try it, you’ll know what I mean (more details below on a way to taste Yondu at a little discount!).
Yondu is a perfect addition to this savory chickpea cobbler. And what a wonderful surprise savory cobbler is, generally!
This one is cooked and baked in the same dish, which means streamlined cleanup after cooking. I think that it evokes the nostalgia that other savory pies do. But it’s a lot easier to make than a vegan chik’n pot pie. And it has more texture contrast than my other beloved winter favorite, shepherds pie.
There are debates about how to construct cobbler. Some recipes call for a cake-like batter to be poured on top of other ingredients. Some call for neat biscuits, made with a biscuit cutter.
I’ve made peach cobbler with fully formed biscuits. But when I made cherry cobbler over the summer, I learned that it’s quicker and every bit as tasty to do a free-form, biscuit crumble on top of cobbler.
And that’s the method that I used here. For this savory chickpea cobbler, I used totally unsweetened biscuit dough in place of one that’s got some sugar (as in my fruit cobblers). Making the topping is really easy—no rolling or cutting required.
Meanwhile, the savory chickpea filling is so delicious: creamy, full of vegetables and tender chickpeas. And plenty savory, of course, thanks to a Yondu-based broth. I actually liked the filling so much I thought I might serve it on top of mashed potatoes or baked potatoes sometime (similar to the presentation in my holiday bowls).
Best of all, the filling doesn’t take long to make. And once the cobbler is in the oven, the preparation process is hands-off. Easy comfort food is the best kind, I think—at least lately.
Love this savory chickpea cobbler? A few more savory, creamy, and comforting chickpea recipes for cold weather:
If you’ve run out of chickpeas, you can try using white beans or pinto beans instead.
In addition to all of its other good qualities, this savory chickpea cobbler is a good candidate for both storing and freezing! The leftovers will keep for up to five days in an airtight container in the fridge. And they can be frozen for up to six weeks.
Yondu is one of the plant-based products I’ve been most impressed with in the last year. This savory chickpea cobbler is only the beginning of what I hope to create with it. I’m thinking about stir fries, pasta, savory toasts, and many other ideas.
If you’d like to sample Yondu for yourself, the brand is offering my readers a discount code for Amazon orders. Simply enter “20TFHELPING” at checkout for 20% off of the brand’s all-purpose, vegetable umami.
I hope that this savory and cozy skillet meal will bring warmth and comfort to your winter days. Enjoy, friends, and I’ll be back around here soon.
This post is sponsored by Yondu Vegetable Umami. All opinions are my own. Thanks for your support!
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I made this minus the onions, and it turned out great! Thank you!
Glad you enjoyed!
Really yummy…a great winter dish! It is below freezing in NY currently, and this hit the spot for a warm from within kind of meal. I look forward to trying out Yondu. For tonight, I substituted the same amount of Yondu for white miso, and mixed it into the hot vegetables to melt, then added in the flour, and then the hot water. No lumps! I also added in some red chili flakes for some heat. Thanks for the great dish!
Could you add a little potato or cauliflower?
You definitely could!
Finally got a chance to make this tonight, and it was exactly what I’ve been craving lately. I didn’t have vegan butter, so I used a little bit of olive oil for the vegetables and subbed in Spectrum shortening for the biscuit topping. I will add some vegan butter to my next grocery order and make this again. I wonder whether whole-wheat flour could be used for some of the flour in the biscuit topping? Maybe with a small adjustment to the liquid?
What an interesting product the Yondu is! I can’t wait to try it in other things.
This dinner was a real treat. Doable on a weeknight, too, with plenty of delicious leftovers for an easy lunch or dinner the next day. Thanks so much for the recipe!
I couldn’t wait to get the Yondu to try this so I made it with broth and a few splashes of soy sauce. What a perfect comfort meal for a rainy night in the Pacific Northwest! Thank you!!
I’m so happy you made it, Sarah! Really glad it turned out well.
This was tooooo delicious. Great recipe! Came together really easily and tasted like a warm hug in my mouth. So glad I have leftovers.
So happy to hear that 🙂
Would you be able to use chickpea flour in place of wheat flour in this recipe and aim for the same consistency as a biscuit dough?
Hi Ang! My experience suggests that you’ll get something a little chewier and more dense than what’s here—more like dumplings than biscuits. But to be honest, I haven’t tried it, so I’m really not sure. If you decide to try it and you have success, let me know!
This looks delicious! I am wondering if there is a way to make the filling without oil or butter? Would it thicken If I substitute broth? Thanks!
Hi Keren! Yes, it will definitely thicken with the flour, and you can substitute 1/4 cup broth for sure. The butter adds some richness and flavor to the sauce, but the sauce will still be the right consistency without it—and still very flavorful thanks to the Yondu. Enjoy!
This looks delicious Gena! And the seasoning is intriguing. I may have to try it out! Thanks! xo