Dietary guidance: v
1 tbsp oil
1 onion, chopped
2 cloves garlic, crushed
2 tsp ground cumin
1 tsp ground coriander (cilantro)
¼ tsp chilli powder
3 x 10 oz cans chickpeas, drained
31/2 cups vegetable stock
2x 14 oz cans chopped tomatoes
1 tbsp chopped fresh coriander (cilantro) leaves
1 cup self raising flour
¾ oz butter, chopped
2 tbsp grated fresh parmesan
2 tbsp mixed chopped fresh herbs (chives, flat leaf parsley, and coriander leaves)
¼ cup milk
1. Heat the oil in a large saucepan 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. Add the chickpeas, stock and tomato. Bring to a boil, then reduce the heat and simmer, covered for 10 minutes. Stir in the coriander.
2. To make the dumplings, sift the flour into a bowl and add the chopped butter. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Stir in the cheese and mixed fresh herbs. Make a well in the centre, add the milk and mix with a flat bladed knife until just combined. Bring the dough together into a rough ball, divide into eight portions and roll into small balls.
3. Add the dumplings to the soup, cover and simmer for 20 minutes, or until a skewer comes out clean when inserted into the centre of the dumplings.