1/2recipeGalley Kat corn meal muffin mixsee recipe card below
chopped fresh parsleyfor garnish
Heat oil in large saucepan and gently saute the vegetables until barely cooked through and still al dente
While the veggies are cooking, mix ingredients for dumplings omitting the melted butter, then set aside.
Add herbs and salt and pepper along with the drained chickpeas to the stew.
Stir in butter until melted then sprinkle flour over simmering mixture
Gradually add broth stirring continuously until thickened to your liking adding more broth as necessary. You will want it to be more soup like.
Stir in the cream. Adjust seasoning if needed.
Drop the dumpling batter by spoonfuls into the gently simmering liquid and cook for about 8 minutes. Carefully turn each dumpling and continue cooking for an additional 8 minutes.
Ladle into bowls and sprinkle with fresh chopped parsley.
Mix up the veggie options: chopped zucchini, parsnips, mushrooms, leeks, potatoes.Swap out the chickpeas: brown rice, kamut, lentils, black beans, kidney beans, pastaAdd more protein: one to two cups of chopped cooked chicken can be added at the end for additional protein.Nutrition Facts: calculated without the dumplings. Check attached muffin recipe for additional information.