I have never made dumplings before, so this was a treat!Â I feel like it went really well.Â The dumplings were a lot easier to prepare than I figured they would be.Â Dumplings are a great way to add some filler to a vegetable soup (instead of meat).
Chickpea and Tomato Soup with Dumplings
Prep. Time: 10 minutes
Cooking Time: 30 minutes
1 TB olive oil
1 onion, chopped
2 garlic cloves, minced
2 ts garam masala
1/2 ts chili powder
2 cans (15 oz. each) chickpeas, drained
2 cups vegetable stock
1 15 oz. can tomato sauce
1 15 oz. can chopped tomatoes
1 cup all purpose flour
1 TB butter
2 TB parmesan cheese
2 TB chopped herbs
1/2 cup milk
1.Â Heat the oil in a saucepan.Â When the oil is hot, add the onions.Â Cook them for 3 minutes, then add garlic, garam masala, and chili powder.Â Cook another minute.
2.Â Add the chickpeas, stock, tomato sauce and chopped tomatoes.Â Bring to a boil, lower heat to a simmer, cover and cook for 10 minutes.
3.Â While the soup cooks, make your dumplings.Â Sift the flour into a bowl and add the chopped butter.Â Rub the butter into the flour with your fingers until it becomes like breadcrumbs.Â Stir in the cheese and herbs.
4.Â Make a well in the center of the bowl.Â Pour milk into center.Â Use a knife to mix the milk and flour mixture together.Â Roll the dough into 8 balls.
5.Â Drop the dumplings into your soup and cook for another 20 minutes.Â Dumplings are finished when a toothpick comes out clean.