Red Pepper Soup With Chickpea Dumplings - cooking recipe

Ingredients

3/4 cup chickpea flour
3/4 cup self-rising flour
1 tsp ground cumin
1 None egg
1 1/4 cups low fat Greek-style yogurt
2 tbsp vegetable or olive oil
1 medium onion, finely chopped
2 medium red peppers, seeded and chopped
1 can (14 oz) diced tomatoes
2 cups reduced sodium vegetable stock
2 tbsp flat-leaf parsley leaves
None None Toasted naan bread, to serve

Preparation

For the dumplings, combine the flours and half the cumin in a large bowl. Season. Whisk the egg, 1 cup of the yogurt and half the oil in a medium bowl. Gradually add to the flour mixture, stirring until combined. Set aside for 10 mins.
Heat the remaining oil in a large saucepan on medium heat. Add the onion and pepper and cook, stirring occasionally, for 15 mins or until the onion and pepper have caramelized.
Add the remaining cumin, tomato and stock. Bring to a boil. Reduce the heat to low; simmer, uncovered, for 10 mins or until slightly reduced. Cool slightly. Add the remaining 1/4 cup yogurt. Process until smooth in a food processor or blender. Transfer the mixture to a clean saucepan and place on a low heat to keep warm.
Bring a large saucepan of salted water to a boil on medium heat. Use 2 dessert spoons to shape the dumpling mixture into 12 ovals. Quickly add to the boiling water. Cook for 2-3 mins or until the dumplings float to the surface.
Carefully remove the dumplings with a slotted spoon then add to the soup. Ladle the soup into serving bowls. Sprinkle with parsley and pepper. Serve the soup with bread.