Chunky Chickpea And Herb Dumpling Soup
1 Tablespoon oil ( I used olive)
1 onion chopped
2 cloves garlic, crushed (I used minced from a jar)
2 teaspoons cumin
1 teaspoon ground coriander
1/4 teaspoon chili powder
2 15 oz. cans chickpeas
2 15 oz. cans chopped tomatoes
3 1/2 cups vegetable stock ( I used 2 Knorr vegetable boullion cubes & 4 cups water)
Heat the oil in a large saucepan and cook the onion over medium heat for 2 - 3 minutes or until soft. Add the garlic, cumin, ground coriander and chili and cook for 1 minute or until fragrant. Add the chickpeas, stock and tomatoes. Bring to a boil, then reduce the heat and simmer, covered, for 10 minutes.
1 cup flour
2 Tablespoons butter
2 Tablespoons grated Parmesan cheese
2 Tablespoons mixed chopped fresh herbs ( I used chives and parsley I had on my windowsill)
3 Tablespoons milk
To make the dumplings, sift the flour into a bowl and add the chopped butter. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the cheese and herbs. Make a well in the center , add the milk and mix with a flat bladed knife until just combined. Bring together into a rough ball, dived into eight portions and roll into small balls. Add the dumplings to the soup cover and simmer for 20 minutes.
After I took the above picture we sprinkled Sargento Bistro Italian Pasta Cheese on top. Wow! This was good. I doubled this recipe for "Soup Sunday" because we had 16 people together and I wanted enough for everyone to try.
We gave it a unanimous 4 spoon rating!
Happy Birthday Seth, Uncle Phil, Dad, Chelbie & Aunt Lynn!