Chicken Curry with Chickpea Dumplings - Adapted from Carla Hall

We started this recipe with the left over roasted chicken but if you don't, start by browning 4 chicken thighs. Remove the chicken and add 1/2C each of diced celery, onion and carrot and salt and pepper to taste. Saute until softened. Add 2T curry powder and cayenne pepper(we used Penzey's hot curry and 1t cayenne pepper) to taste. Stir until fragrant and then add one 14 oz. can of chickpeas, drained, 2C chicken stock and 1C coconut milk. Stir to remove the spices and chicken bits from the pan. Add the chicken back to the pan and continue to simmer while you prepare the dumplings. Mix together 3/4C chickpea flour(optional, in our view; regular flour dumplings would be good as well and chickpea flour can be hard to find), 1t baking soda, 1t salt, 1/4C flour and 1/4C chopped cilantro. Kneed the mixture and then drop spoon fulls of the dough into the simmering liquid. Place the pan in a 350 degree oven, uncovered and cook until the chicken is fork tender, about 30 min. Delicious, if you like curry.