Makes 4 servings. MFP = CHICKPEAS AND DUMPLINGS
2 tbsp unsalted butter
0.5 medium onion
2 cloves garlic
1.5 medium carrots, peeled and sliced
8 oz red potatoes, diced
2 ribs celery, sliced
1/2 cup green beans
2 tsp dried thyme
1 tsp sage
1 tsp parsley
2 dried bay leaves
1/5 cup flour
1/2 cup white wine
3 cups water
18 g Better Than Bouillon Bouillon, Vegetarian, No Chicken Base
2 cups Garbanzo Beans
1/2 teaspoon smoked paprika
For Dumplings
0.5 cup all-purpose flour
0.5 tablespoon baking powder
4 oz water NOTE: this is too much liquid (1/1); should be 1 cup flour/ 1/3 cup milk ratio (1:0.33)
1/8 Kroger® Instant Non-Fat Dry Milk
0.75 tsp Kroger unsalted butter
0.5 tbsp vinegar or lemon juice
0.5 large egg
1/2 teaspoon dried dill weed
Melt the butter in a large Dutch oven over medium heat.
Add the onion, garlic, carrots, parsnip, 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 additional milk 1 tablespoon at a time. Set aside.
Sprinkle 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 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. Be sure to keep them evenly spaced because they'll expand as they cook!
Cover the Dutch oven and simmer for 12-20 minutes, or until the potatoes are tender and the dumplings are firm.
Remove the bay leaves before serving and season with additional salt and pepper, if needed.
Roughly similar to this - https://www.foodandwine.com/recipes/stovetop-chicken-and-dumplings