Preparation time: 15 minutes
Cooking time: 40 minutes
If as a side this can serve about 4 people. As a meal it can serve about 2.
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.
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.
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.