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Chunky Chickpea And Herb Dumpling Soup Recipe

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This recipe for Chunky Chickpea And Herb Dumpling Soup is from The Lazarchik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T olive or grapeseed oil
1 onion , chopped
2 cloves garlic, crushed
2-3 t curry powder
1/4 t chili powder
(2) 10 1/2 oz cans chickpeas or garbanzos or soak 1 c dried beans overnight. Drain then cover with 4 c of water cooking till tender about 2 hrs.
3 1/2 c vegetable stock (I use Rapunzel veg bouillon cubes, 1 cubed to 2 c water)
2 15oz cans chopped tomatoes
2 T chopped cilantro leaves

Use Aunt Faye's dumpling recipe just add fresh herbs such as flat leaf parsley & chives to them.
Directions:
Directions:
Heat oil in a saucepan, and cook the onion over medium heat for 2-3 minutes, or till soft. Add the garlic, and spices & cook for 1 minute or till fragrant. Add the garbanzos, stock, & tomatoes. Bring to a boil, then reduce heat & simmer, covered for 10 minutes. Stir in the cilantro leaves.
Add dumplings to the soup, cover & simmer for 20 minutes or when a skewer comes out clean when inserted into the center of the dumplings.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Total cooking time 35 minutes
Personal Notes:
Personal Notes:
Recipe calls for 2 t cumin, 1 t coriander. Thought was to much cumin. Either cut back to 1 t cumin or try curry powder as I suggested in recipe.

 

 

 

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