CHICKPEA & DUMPLING STEW
The dumplings make it hearty and stew-like but you can get a lighter soup by reducing the dumplings by half.
For stew
3 tablespoons olive oil
1 medium red onion, diced
2 ribs celery, diced (about 1 cup)
2 carrots diced (about 1 cup)
6 basil leaves, chopped
1 tablespoon fresh thyme, chopped 7 cups vegetable stock
1 cup white wine
1 cup corn kernels
2 cans chickpeas, drained
Kosher salt and freshly ground black pepper
For dumplings
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons chopped chives
¼ cup grated
Parmesan cheese, optional
1 cup whole milk
3 tablespoons vegetable oil
For stew: To a Dutch oven, add olive oil and heat over medium heat. When oil is hot, add onion and saute until it starts to soften, about 4 minutes.
Add celery, carrots, basil and thyme; saute 3-4 minutes.
Add stock and wine, and bring to simmer. Cook for 15-20 minutes to let flavor deepen.
For dumplings: In a large bowl, add flour, baking powder, salt, chives and Parmesan, if using, and whisk to combine.
In another bowl, add milk and oil, and whisk to combine. Make a well in the center of the dry ingredients and pour in the milk mixture. Stir until a slightly sticky but smooth batter is formed.
Drop batter, one tablespoon at a time, into simmering stew. It will make about 20 dumplings. Gently stir and let dumplings cook for 2-3 minutes.
Add corn and chickpeas and cover with lid. Let stew cook for 15-20 minutes or until dumplings are doubled in size and cooked through.
Season with salt and pepper.
Serves 6.