Print Recipe
Copy LinkChickpea Dumpling Soup
Servings: 4
Total Time: 30 minutes
Ingredients
Dumplings:
1 cup chickpea flour
1/2 cup yellow onion, finely diced
2 TBSP parsley, chopped
1/4 cup plain Greek yogurt
1/2 cup grated Parmesan cheese
1 tsp kosher salt
1/4 tsp black pepper
pinch baking powder
Soup Broth:
2 TBSP olive oil
1 cup onion, chopped
1/2 cup celery, chopped
2 cloves garlic, chopped
1/4 tsp thyme leaves, chopped
15oz can petite diced tomatoes
4 cups vegetable broth
salt and pepper to taste
Directions
1. Put all the dumpling ingredients onto a small bowl and mix together with hands until it forms a dough.
2. Make 1/2 inch balls from the dough.
3. In a Dutch oven over medium heat, heat the olive oil and add the onions and celery and cook until the onion is translucent. Add the garlic and cook for 1 minute more, do not brown.
4. Add the thyme, tomatoes, and broth and bring to a boil. Add the dumplings and cook until they begin to float, then lower the temperature and simmer for 10 minutes more.
2. Make 1/2 inch balls from the dough.
3. In a Dutch oven over medium heat, heat the olive oil and add the onions and celery and cook until the onion is translucent. Add the garlic and cook for 1 minute more, do not brown.
4. Add the thyme, tomatoes, and broth and bring to a boil. Add the dumplings and cook until they begin to float, then lower the temperature and simmer for 10 minutes more.
Got some tips or comments for this recipe?