So instead of staring out of the raindrop splashed windows, shaking my fists at the pouring skies. I decided to make a soup to calm me down. An hour or so later, this soupy-stewy bowl of chickpeas topped with soft doughy dumplings landed on the table.
Brittany last year. The original recipe dumplings are made from cheese and milk, but I've stuck with those made from vegetable suet. For those of you interested in the cheesy version. I have written the recipe below too. Oh by the way this Herb and Spices tea towel is also from All Tea Towels.
1 tablespoon olive oil
1 onion, finely sliced
2 cloves garlic, crushed
2 teaspoons ground cumin
1 teaspoon ground coriander
½ - 1 teaspoon chilli powder
2 x 400g can chickpeas, drained and rinsed
800ml vegetable stock
2 x 400g can tomatoes, chopped
Ingredients for the Chive Dumplings
110g self-raising flour
50g vegetable suet
1 tablespoon of minced fresh chives
Salt and pepper to taste
Cold water to combine
Optional: Extra chives, chopped for garnishing.
Heat the oil in a large pan and cook the onion over medium heat until soft. Add the garlic, cumin, coriander, and chilli and cook for 1 minute. Add the stock and tomatoes and bring to a boil, then reduce the heat and simmer covered for 15 - 20 minutes. Then stir in the chickpeas and top with the dumplings
Method for the DumplingsIn a bowl add flour, vegetables suet, chives and seasoning to taste. Add enough water to combine and make a firm, not sticky dough. Then with floured hands, break the dough into 8 – 12 pieces and roll them into rough round dumplings. Add them gently to the stew, pushing them down into the liquid. Simmer gently for 15 minutes or until the dumplings have doubled in size. Serve in large bowls topped with dumplings and optional scattering of fresh chives. OR
Parmesan Herb Dumplings
125g self raising flour,
25g butter, chopped
2 tablespoons Parmesan, grated
2 tablespoons mixed herbs
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, dd the milk and mix with a flat bladed knife until just combined. Bring the dough together into a rough ball, divide into 8 portions and roll into small balls. Add the dumplings to the soup, cover and simmer for 20 minutes.