Monthly Intention

Monthly Intention
My Whole30 Committment

Erin Cummings Photography

Monthly Obsession

Monthly Obsession
December's Monthly Intention


Chickpeas and Dumplings


1 bunch of chives
2 c flour
2 tsp baking powder
3/4 tsp garlic powder
1/4 tsp salt
1/2 to 1 tbs olive oil
1/2 to 1 c almond milk 

Chop chives into small pieces and set aside. Add flour to medium bowl and whisk in baking powder, garlic powder, and salt. Drizzle in olive oil and mix. Add 1/2 c milk and stir together. Add milk as needed to make ball. Knead 1/4 c chives making sure it's all mixed together. 

On a well floured surface roll out dough to 1/8 in thick. Cut dumplings into pieces once cut stack on a floured plate and place them in refrigerator. 

5 to 7 leaves of Kale
2 sweet onions, diced
2 carrots, diced
3 ribs celery, diced
1 small crown of broccoli, diced
3 to 4 garlic, minced
2 tsp plus 1/4 c olive oil 
2 1/2 tsp dried oregano
1 tsp garlic powder
1/2 tsp black pepper
1/4 tsp cayenne pepper
7 tbs all purpose flour
1/2 c white wine
10 c veggie or chicken broth
3 cups cooked chickpeas ( 2 cans)
1 1/2 c frozen peas 
(Shredded cooked chicken breast)

Remove hard stems from Kale and slice leaves into small ribbons. Set aside until end. In a large soup pot, heat 2 tsp olive oil over medium heat. Add onions and salt and sauté until brown about 5 minutes. Add carrots and celery and cook for another 3 minutes. Add broccoli and garlic and cook until carrots are soft but broccoli still has a bite, an additional 3 minutes. Turn off heat and dump into medium size bowl. Reuse the pot. 

Mix oregano, garlic powder, black pepper, cayenne pepper, and 1/4 tsp salt together in a small cup. Warm the soup pot back over medium heat and add the remaining 1/4 c olive oil and whisk in flour. Should look like glue or runny paste. Stir for 2 min. Toss in spice mixture and stir for another 30 seconds. Whisk in white wine. Then slowly whisk in 2 c broth. Mix until it's all incorporated and looks thick. Slowly whisk in 4 c broth and make sure it's smooth with no chunks of flour. Whisk in remaining 4 c broth and let simmer, stirring often for about 15 minutes. Broth should start to thicken and look velvety. 

While pot is simmering add dumplings a few at a time. Once all are in stir them around so they are all bobbing at the top. Let simmer together for about 3 minutes. Add chickpeas and sautéed veggies (and chicken) and let simmer for 10 minutes. 

Once dumplings are cooked add green peas and sliced kale. Cool for 2 minutes. Turn off heat and add remaining chives. 

Eat that amazingness. 

Looking for Stuff?

Powered by Blogger.