Tuesday, November 2, 2010

Garbanzo Bean and Herb Dumpling Soup

Originally, this recipe calls for two cans of garbanzo beans and two cans of whole tomato but I used only a can of garbanzo beans and a can of diced tomato. Also, I used fresh herbs instead of dried herbs; and two cubes of vegetable bouillon dissolved in three and a half cups of hot water as vegetable stock substitute. You have to try this recipe, it's delicious!

1 tbsp extra virgin olive oil
1 onion, chopped
2 garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp chili powder
1 can (10.5 oz) chickpeas
3 ½ cups hot water
2 cubes vegetable bouillon (I used organic gourmet vegetable bouillon)
1 can (15 oz) diced tomatoes
1 tbsp cilantro, chopped
1 cup self-rising flour
2 tbsp butter
2 tbsp grated parmesan cheese
2 tbsp mixed chopped herbs (chives, parsely, coriander)
3 tbsp milk

1. Dissolve vegetable bouillon in 3 1/2 cups of hot water. Set aside.

2. In a large saucepan, heat the oil 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.

3. Add the chickpeas, stock and tomato. Bring to boil, then reduce the heat and simmer, covered, for 10 minutes. Stir in coriander.

4. To make 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 parmesan 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, divide into eight portions and roll into small balls.

5. Add the dumplings to the soup, cover and simmer for 20 minutes, or until skewer comes out clean when inserted into the center of a dumpling.

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