Chunky Chickpea and Herb Dumpling Soup

Serves: 4
Preparation: 30 min
Cooking: 30 mins
Calories: 1688cal (422cal per serve as per recipe)

Ingredients
1 Onion
2 Cloves Garlic
2 Tspn Ground Cumin
1 tspn Ground Coriander
1/4 tspn Chilli Powder
2 x 300g cans Chickpeas
2 x 425g cans Chopped Tomatoes
3.5 cups Vegetable Stock
1 tblspn Chopped Coriander

1 Cup SR Flour
25g Butter
2 tblspn Grated Parmesan
2 tblspn Mixed Chopped Herbs (eg chives, flat leaf parsley, coriander)
1/4 Cup Milk

Chop and cook onion over medium heat for 2-3 minutes.
Add garlic, cumin, ground coriander and chilli and cook until fragrant.
Add chickpeas, stock and tomato.
Bring to boil then reduce heat and simmer covered for 10 minutes then stir in coriander. (make dumplings while waiting)

Rub butter into flour until it resembles fine breadcrumbs.
Stir in cheese and fresh herbs. Add milk and mix until just combined.
Bring together into a ball then divide into 8 portions and roll into small balls.

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


Notes
I've substituted the parmesan for tasty cheese. I've also done lots of combinations of herbs in the dumplings. They are best with fresh herbs, but dry chives and parsley is great too.
This recipe is from "Delicious Vegetarian Food" Family Circle cook book and is a big favourite.