Soup:
1 tablespoon olive oil
1 small onion chopped
2 cloves garlic, crushed
1/2 tsp ground coriander
1 tsp cumin
1/4 tsp chili powder
1 can chickpeas, drained
1 3/4 cup vegetable stock
One 14-oz can chopped tomatoes
Dumplings:
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tbsp butter, chopped
2 tbsp grated parmesan
2 tbsp fresh herbs (like thyme and chives)
3 tbsp water
Heat olive oil over medium-high heat in a large saucepan and saute the onion 2-3 minutes or until soft. Add the garlic, cumin, coriander, and chili powder and cook for 1 minute. Add the stock and tomatoes and blend with an immersion blender. Stir in the chickpeas and bring to a boil. Once it boils, reduce the heat and simmer, covered, for 10 minutes. To make the dumplings, sift together the flour, baking powder, and salt. Add in the chopped butter and knead with your fingers until the mixture start to resemble find bread crumbs. Stir in the cheese and herbs, and then make a well in the center of the mixture. Add in the water and mix together. Divide the dough into 8 portions and roll into small balls. Add the dumplings to the soup, cover and simmer for 20 minutes more.
