Ingredients
- For the chickpea stew base:
1 c. onion, chopped
1 c. celery, chopped
1 c. carrots, chopped
1 T. minced garlic
1/2 t. salt
3/4 t. curry powder
1/2 t. dried oregano
3/4 t. dried rosemary
1/2 t. dried basil
4 c. vegetable stock
One 14 oz. can chickpeas, drained and rinsed
1 T. cornstarch
1 T. apple cider vinegar
For the dumplings:
1/2 c. whole wheat pastry flour
1/2 c. unbleached organic flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. dried oregano
1/2 t. dried basil
1/2 c. non-dairy or organic milk
1 T. vegan margarine (i.e. Earth Balance), melted
Description
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