Sunday, October 27, 2013
Chickpea dumpling soup
This is a modification of a recipe that I make quite regularly, since I was gifted Homestyle Vegetarian (published by Murdoch Books) for Valentine's Day back in 2009. It's definitely homestyle but has a little bit of kick with some cumin, coriander and chili. This rather simple tomato soup is transformed into a hearty fall meal when chick peas, chick pea dumplings and kale are added.
Another great thing about this recipe, is that you can make it out of basically what you already have in the pantry. I always have flour, onion, garlic, canned tomatoes and various canned and dry beans in my pantry. The addition of anything fresh and a little grated Parmesan go a long way into making this soup presentable for guests as well.
1 onion, chopped
2 garlic cloves, diced
cumin, coriander and chili to taste
3 cups cooked chick peas
2 cans tomatoes
1 cup of flour
2 tsp baking soda
1 tsp salt
30g cold butter
4 tbs grated parmesan
3 tbs mixed herbs province
3 tbs milk
Optional: Bunch of kale, chopped
Soften the onion, garlic and spices in the olive oil in a saucepan. This should take only a few minutes. You can add the kale and wilt it at this point. Add the chick peas, tomatoes, veggie bullion and 3 cups of water and bring to a boil.
While the broth is heating, make the dumplings. Mix the flour, baking soda and salt together in a large bowl. Cut the butter into cubes and mix together in the dry ingredients with your hands until there is a coarse crumble. Mix the herbs and the Parmesan. Finally, mix in the milk lightly enough to combine the dumpling dough. With your hands, shape the dumplings into small balls, keeping in mind that they will double in size once boiled.
Add the dumplings to the soup to boil for about 5 minutes until puffed. Serve immediately.
Tip: Only add the dumplings you want to eat in that serving and spare the other uncooked dumplings for later. Re-cooked dumplings can turn to mush if boiled multiple times.