Recipe 36: Herbed Dumpling Soup w/ Chickpeas


Herbed dumpling soup!

This soup is perfect for a chilly day. You can use vegetable or chicken stock depending on your taste, and the longest part of the whole prep is chilling the dumpling dough, which is an optional step, to be honest.

The recipe is broken down:

  1. Prep all of your vegetables and cook your onions/garlic
  2. Dry-roast your spices (optional)
  3. Add all of your canned ingredients (everything but the dumplings) to the pot and cook until the tomatoes can easily be broken apart by a spoon (about 30 mins)
  4. Mix your dumpling dough and chill it for 30 minutes in the fridge
  5. Divide the dough into 16 pieces, roll into balls, then add to the soup, cook uncovered (simmer) 20 minutes
  6. Serve with fresh-chopped herbs
All of the steps can be multi-tasked. And I suggest mixing the dumpling dough first so you can get a nice chill on it (and the flour can hydrate and gluten can develop).
This is a double recipe for a party we had. You can halve this recipe to make a nice 2-4 person meal.
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Recipe 36: Herbed Dumpling Soup w/ Chickpeas
Total Time: about an hour (see “Tips” if you’re short on time…)
Yield: 8+ servings
Ingredients:
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Soup:
  • 3 cans chickpeas/garbanzo beans (drained)
  • 2 purple onions, chopped
  • 2 tbsp olive oil
  • 4 cloves garlic, crushed
  • 2 large cans whole tomatoes
  • 2 tbsp cumin (ground or seeds)
  • 1 tbsp ground coriander
  • 1 tsp chili powder
  • 8 cups vegetable or chicken stock (2 cartons)
  • 2 tbsp fresh chopped cilantro
Dumplings:
  • 2 cups self-rising flour (or 2 cups AP flour plus 1 tbsp baking soda & 1 tsp salt)
  • 1/2 stick butter, cut into 1/2″ pieces
  • 4 tbsp grated parmesan
  • 2 tbsp fresh chopped cilantro
  • 2 tbsp fresh chopped parsley
  • 1/2 cup milk
Process:
Put all but the milk for the dumplings into a bowl and cut the butter into the flour, using a pastry blender or your finger tips until it resembles lumpy breadcrumbs. Add the milk and incorporate by hand until it forms a shaggy ball. Wrap in plastic and chill at least 30 mins in the fridge.
In the meantime, chop your garlic and onions and cook with the oil in a large soup pot until translucent. Dry-roast your spices on low in a pan on the stove (if you choose to do this step). Grind the spices together if you have any whole-seeds. Add this to the onion/garlic mixture, and then add all of the rest of the soup ingredients to the pot. Cook on medium until the tomatoes can be easily broken down with a spoon (about 20-30 minutes).
Pull the dumpling dough out and cut it into 8 pieces (like slicing a pie). Divide each slice into 2 pieces, and roll into balls (total of 16). Once all of the dough is rolled, add them to the soup mixture and cook uncovered for 20 minutes.
Serve with 1-2 dumplings in soup. You can roll them into tinier dumplings to make 32 total, they’ll be more “bite-size”.
Tips:
If you’re short on time, add a touch more milk and the dumplings will be a little soft before you drop them in the soup. You also can add them immediately once the soup is hot enough. One night we were so hungry that we had it ready in 20 minutes. The flavor is a touch different, but still good.
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Enjoy!
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