I have my friend Eleanor to thank for this recipe. It’s one of the few vegetarian dishes that her meat-loving flatmates enjoy, and for good reason!
• 1 tablespoon oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 tablespoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon chilli powder
• 600g tinned chickpeas, drained
• 875ml (3 ½ cups) vegetable stock
• 800g tinned chopped tomatoes
• 1 tablespoon chopped coriander (cilantro) leaves
• 125g (1 cup) self-raising flour
• 25g butter
• 2 tablespoons grated parmesan cheese
• 2 tablespoons mixed herbs
• 60ml (1/4 cup) milk
• Crusty bread to serve
• Heat the oil in a large saucepan and cook 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 the boil, then reduce the heat and simmer, covered, for 10 minutes. Stir in the coriander leaves.
• To make the dumplings, sift the flour into a bowl and rub in the chopped butter. Stir in the parmesan and mixed herbs. Make a small 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. Serve with cracked black pepper and crusty bread, or a cheese puff.