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+ servings
A savory skillet meal with carrots, celery, chickpeas, and a creamy sauce
5 from 2 votes

Savory Chickpea Cobbler

Author - Gena Hamshaw
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yields: 6 servings


For the cobbler filling

  • 2 tablespoons vegan butter (substitute neutral vegetable oil)
  • 1 large onion, chopped
  • 2 large or 3 medium carrots, peeled and chopped
  • 2 large or 3 medium stalks celery, chopped
  • 2 cloves garlic, minced
  • 1/4 cup (30 g) unbleached, all-purpose flour (substitute all-purpose, gluten-free flour)
  • 1 1/2 cups hot water
  • 1 1/2 tablespoons Yondu all-purpose savory seasoning
  • 1/4 cup unsweetened, non-dairy milk
  • 1 1/2 cups cooked chickpeas (1 can, drained and rinsed)
  • 1/2 teaspoon Kosher salt
  • Freshly ground black pepper to taste

For the biscuit topping

  • 1 1/3 cups (160 g) unbleached, all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 5 tablespoons (70 g) cold vegan butter, cubed
  • 6 tablespoons (90 mL) cold, non-dairy milk


  • Preheat your oven to 375F.
  • Heat the butter in a 10-inch, oven-safe skillet over medium heat. When the butter is sizzling, add the onion, carrots, and celery. Sauté for 7-10 minutes, stirring often, or until the vegetables are soft. Stir in the garlic. Cook for a minute, stirring constantly, or until the the garlic is very fragrant.
  • Mix the hot water and Yondu seasoning. Sprinkle the flour over the vegetables. Pour the Yondu broth over the vegetables in a thin stream, stirring constantly as you go to prevent lumps of flour from forming. Add the milk to the skillet, followed by the chickpeas, salt, and pepper. Stir well.
  • Allow the chickpeas to simmer for 3-4 minutes, or until the sauce is thickened. Taste and adjust salt and pepper as needed. Remove the skillet from heat.
  • To make the biscuit topping, combine the flour, baking powder and salt in a large mixing bowl. Using a pastry cutter (or by hand), cut in the vegan butter. The butter should be in pea-sized pieces. Pour the non-dairy milk into the center of this mixture. Mix with a spatula or spoon until the dough is moistened throughout and minimal flour remains at the bottom of the mixing bowl. You should have big clumps of dough (not a single mass, but not crumbs, either). Sprinkle this biscuit topping over the chickpea and vegetable mixture and transfer the cobbler to the oven.
  • Bake the cobbler for 40 minutes, or until the filling is bubbling and the biscuit topping is turning golden. Allow the cobbler to cool for a few minutes before serving.


If you don't have Yondu seasoning at home, you can substitute 1 1/2 cups vegetable broth of choice.