Chickpea and Herb Dumpling Soup

Preparation time: 15 minutes Cooking time: 40 minutes Serves: 2-4


If as a side this can serve about 4 people. As a meal it can serve about 2.


  • 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.



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