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.