In The Marley Kitchen: Chickpea and Dumpling Stew
INGREDIENTS -3 tablespoons Ziggy Marley Coco’Mon coconut oil -1 medium onion, diced -3 scallion, chopped -2 cloves garlic, minced -1 whole scotch bonnet pepper -4 medium carrots, peeled and sliced -2 small red potatoes, diced -3 ribs celery, sliced -1 teaspoon dried thyme -2 dried bay leaves -1 cup all-purpose flour, divided -1 3/4 teaspoons baking powder -1/2 teaspoon salt -3/4 teaspoon dried dill weed (or 2 tablespoons fresh dill) -1/2 cup + 2 tablespoons milk -1/2 cup white wine -3 cups vegetable broth -1 (15-ounce) can chickpeas (or 1 1/2 cups cooked chickpeas) -1/2 teaspoon smoked paprika -Salt and pepper, to taste
-Heat the coconut oil in a large Dutch oven over medium. Add the onion, scallion, garlic, carrots, potatoes, celery, thyme, and bay leaves. Cook, stirring occasionally, until the onions are translucent, 5-8 minutes.
-While the veggies are cooking, whisk together 3/4 cup flour, baking powder, salt, and dill in a medium bowl. Use a fork to gradually stir in 1/2 cup of milk. The batter should be slightly thicker than pancake batter and drop easily from a spoon; if it's too thick, add the additional milk 1 tablespoon at a time. Set aside.
-Sprinkle the remaining flour over the veggies and stir to coat; cook for 30 seconds. Pour in the white wine and cook until evaporated, about 2 minutes. Add the broth, chickpeas, paprika, whole scotch bonnet pepper and salt and pepper to the Dutch oven; bring to a slow boil, stirring occasionally, then reduce the heat to low.
-Drop the dumpling batter into the pot in heaping tablespoonfuls. You should have enough batter for 8-10 dumplings--be sure to keep them evenly spaced because they'll expand as they cook! Cover the Dutch oven and simmer for 20 minutes, or until the potatoes are tender and the dumplings are firm. Remove the bay leaves and scotch bonnet pepper before serving and season with additional salt and pepper, if needed.