I have never made dumplings before, so this was a treat! I feel like it went really well. The dumplings were a lot easier to prepare than I figured they would be. Dumplings are a great way to add some filler to a vegetable soup (instead of meat).

Chickpea and Tomato Soup with Dumplings
***Vegetarian Recipe***
Serves 4
Prep. Time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
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
Directions:
1. Heat the oil in a saucepan. When the oil is hot, add the onions. Cook them for 3 minutes, then add garlic, garam masala, and chili powder. Cook another minute.
2. Add the chickpeas, stock, tomato sauce and chopped tomatoes. Bring to a boil, lower heat to a simmer, cover and cook for 10 minutes.
3. While the soup cooks, make your dumplings. Sift the flour into a bowl and add the chopped butter. Rub the butter into the flour with your fingers until it becomes like breadcrumbs. Stir in the cheese and herbs.
4. Make a well in the center of the bowl. Pour milk into center. Use a knife to mix the milk and flour mixture together. Roll the dough into 8 balls.
5. Drop the dumplings into your soup and cook for another 20 minutes. Dumplings are finished when a toothpick comes out clean.
Tags: canned tomatoes, chickpea, dumplings, garlic, olive oil, onion, tomato sauce