Vegetable Platter with Saffron Dumplings

A bean recipe for every taste:

Soak chickpeas for one night in one and a half liters of water. Add peeled onion and clear soup and do 40 min at low temperature. Add beans and carrots halved lengthwise and do another 30 min. Lift vegetables out of clear soup with a ladle and keep warm. For the dumplings, stir together baking powder, eggs, flour, oil and saffron until smooth. Cut twelve dumplings with a damp spoon and put them into the hot soup. Cook the dumplings on low heat for ten to fifteen minutes, the clear soup should not bubble. Arrange the dumplings on four plates or a platter and sprinkle with parsley leaves.

The strained clear soup from the vegetable boil makes a quick second entrée.

As Vegetarian Menu 3 with

Entrée: radicchio salad with caper sauce and olive kitchen herb toast.

Main course: Vegetable platter with saffron dumplings

Dessert: Iced wine melon **

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