Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Chickpea&dumpling Stew

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Chickpea&dumpling Stew

Article excerpt

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

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. …

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