Dumpling stew with chickpeas and fennel

(Nederlandstalige versie)

I’m seeing a bunch of beautiful things for the “something blue” prompt today! Me, I’ve got a recipe for days when you’re the one feeling blue. It’s nothing special, but it’s not supposed to be. It’s the kind of meal I like when I’m ill, or sad, or cold, or just craving chickpeas and dumplings. I first discovered dumplings like these in the Don’t Eat Off the Sidewalk zine, so that’s what my recipe is based on as well.

Dumpling stew

Ingredients
Serves two (with leftovers, which taste even better)

For the stew:
1 tablespoon sunflower oil
3 medium-sized leeks, halved and thinly sliced
2 fennel bulbs, halved and thinly sliced
3 medium-sized carrots, halved and thinly sliced
3 cloves garlic, minced
1 1/2 cups chickpeas
1 litre (about 4 cups) salted vegetable stock
a few sprigs of fresh parsley, minced
freshly ground black pepper

For the dumplings:
1/2 cup wholemeal flour
1/2 cup plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon dried basil
2 tablespoons sunflower oil
120 ml (1/2 cup) plain unsweetened soya yoghurt

Preparation

1. Add the 1 tablespoon of sunflower oil to a pot or large sauté pan over medium heat. Add the leeks and fry them for about 10 minutes, stirring occasionally. Add the fennel and carrots as you chop them.

2. Stir the minced garlic into the vegetables and cook for a minute or so, then add the chickpeas, stock, parsley, and black pepper. Turn the heat up to high and cover the pan with a lid while the stock comes to the boil.

3. Meanwhile, make the dumpling dough. In a medium-sized bowl, stir together the flours, the baking powder, the salt, and the dried basil. Pour over the oil and soya yoghurt and stir to form a relatively firm dough — but try not to overwork it.

4. Turn the heat down once the stock has come to the boil. Take tablespoon-sized pieces of the dumpling dough, roll them into balls, and place them on top of the stew. I got 13 dumplings out of this recipe. Cover the pan with a lid again and let the stew simmer for 15 minutes or until the vegetables are soft and the dumplings are firm to the touch.

5. Garnish with more fresh parsley and fennel fronds if you like (or if you’re taking a picture). Serve hot.

Links of the day

I know my post for this prompt is a little late, but there are so many other blogs to read! Here are some of my favourite blue things from today/yesterday:
Vegan gorgonzola (available in Barcelona — so no, not a recipe, but still really cool to see!) posted by Caitlin from The Vegan Word
Homemade blue food colouring made with red cabbage and baking soda by Kuri the Vegan
Blue cookbooks (with quick reviews) by Susan from Kittens Gone Lentil

11 thoughts on “Dumpling stew with chickpeas and fennel

  1. Great take, ‘blue’ as a feeling didn’t even cross my mind. You are so lucky to have the Don’t Eat of the Sidewalk zine! I loved her blog, one of the first ones I started reading, sad she’d not -as far as I know- active any more.

  2. Great interpretation of the prompt. This looks so savory and comforting…I don’t think I’ve eaten dumplings since I was a kid. I have to make these!
    Thanks for all the links too…it’s hard to keep up with all the MoFo posts while finding new blogs. You’re doing a stellar job!

    • Thanks so much for your comment! It’s always a challenge to balance reading, commenting, and writing your own posts during MoFo. I actually skipped a prompt on Friday but I’m trying to catch up! :)

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