Chunky Chickpea & Herb Dumpling Soup

ingredients

• 1 tbsp oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp chilli powder
• 2 cans chickpeas,
• 875 ml vegetable stock
• 2 cans chopped tomatoes
• 1 tbsp chopped fresh coriander leaves
• 125 g self-raising flour
• 25 g butter, chopped
• 2 tbsp grated Parmesan
• 2 tbsp mixed fresh herbs (chives, parsley, coriander), chopped
• 60 ml milk

method

1. 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 chilli and cook for 1 minute, or until fragrant. Add the chickpeas, stock and tomato. Bring to the boil, then reduce the heat and simmer, covered, for 10 minutes. Stir in the coriander.

2. To make the dumplings, sift the flour into a bowl and add the chopped butter. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Stir in the cheese and mixed fresh herbs. Make a well in the centre, add the milk and mix with a flat-bladed knife until just combined. Bring together into a rough ball, divide into eight portions and roll into small balls.

3. Add the dumplings to the soup, cover and simmer for 20 minutes, or until a skewer comes out clean when inserted in the centre of the dumplings.