Chickpeas and dumplins

I have a dear friend that is exceedingly conscience about what she eats... and for good reasons. She was diagnosed with asthma years ago and just recently followed the idea that food allergies may have some connection to her asthma attacks. She had allergy testing done, and as it turned out she was allergic to MANY foods. She's been vegan for about two years, but since her visit to the allergist her diet has seen even more changes and so has her health. One of the best? Her asthma has disappeared! 

I told you this story for two reasons. First, I think its interesting... I wonder how many of us suffer symptoms as a result of food allergies without any knowledge of it. Second, she has become a passionate cook with an enthusiasm for blogs!! Over the months she has sent me many recipes that she has made to rave reviews. The following recipe is one of them and I wanted to share it with you. It's really wonderful. The original posting is from the blog: Peas and Thank You. You can find it at:
http://peasandthankyou.com/2011/06/07/vegan-values-chickpeas-and-dumplings/ 
And to all of you that have health issues you're actively working on by changing your diet, I wish you the best.

Chickpeas and dumplins

Ingredients:

• Ingredients (Serves 4)
• 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

Directions:

Prep Time: 10 min.
Cook Time: 25 min.
Just like Grandma used to make. Only nobody died.

Instructions
Spritz your pan with cooking spray or oil and place over medium high heat.
Add onion, celery and carrot and sauté for 4-5 minutes, until slightly softened and starting to brown.
Add garlic, salt, curry, oregano, rosemary and basil and sauté for an additional minute, until aromatic.
Carefully pour in vegetable stock, chickpeas and vinegar and bring to a low boil.
Put the cornstarch in a small bowl and remove a ladleful of the hot broth from the stew base and add it to the bowl. Whisk to remove any lumps.
Pour the slurry back into the pan, while stirring vigorously. Return to a boil and then lower heat to low.
Meanwhile for dumplings, in a medium bowl, combine flours, baking powder, baking soda, salt, oregano and basil.
Add milk and melted margarine, and stir until a dough just forms. Do not overmix.
Plop dough by heaping spoonful on top of stew until dough is gone.
Cover with lid and allow to “bake” over low for 15-17 minutes.
As much as you may want to lift the lid to peek at these, don’t do it.
Serve while hot and slightly doughy.