Sunday, October 5, 2008

MoFo 5: Sunday Night Dinner

When I was trying to decide what to cook for Sunday night dinner, I had three requirements:
  1. Must use some of the bad-ass roasted veggie stock I just made.
  2. Must be comfort food.
  3. Must be easy, preferably a one-pot meal.
And, of-course ... bonus points if the dish employs chickpeas.

I'm happy to say I hit all three req's and earned the bonus to boot. I adapted and veganized this recipe from one of my new cookbooks (I got two newbies this past week). It's called Homestyle Vegetarian and it's put out by Bay Books. It's full of comfort food recipes. Woohoo! Bay Books is in Australia, so the recipes are all a bit different than what we're used to in the States with regard to measures and language, but it's no big. This recipe was easy to veganize and the results were ... um ... lemme just say, dayum!

It's the dumplings. I can't resist a good dumplin'!

Chickpea & Herb Dumpling Soup
Serves 4
  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon chili powder
  • 2 x 300 g (10 1/2 0z) tins chickpeas (he he ... they say "tins")
  • 875 ml (30 fl 0z / 3 1/2 cups) veggie stock
  • 2 x 425 g (15 oz) tins chopped tomatoes
  • 1 tablespoon chopped fresh coriander (cilantro) leaves
  • 125 g (4 1/2 oz / 1 cup) self-raising flour
  • 30 g (1 oz) vegan margarine, chopped
  • 2 tablespoons nutritional yeast
  • 2 tablespoons mixed chopped herbs (chives, parsley, coriander)
  • 3 tablespoons nondairy milk
  1. Heat the oil in a large saucepan, and cook the onion over medium heat for 2-3 minutes, or until soft. Add the garlic, cumin, ground coriander and chili and cook for 1 minute, or until fragrant. Add the chickpeas, stock, and tomato. Bring to a boil, then reduce the heat and simmer, covered, for 10 minutes. Stir in the coriander.
  2. To make the dumplings, sift the flour into a bowl and add the chopped butter. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the nutritional yeast and herbs. Make a well in the centre (he he ... centRE), add the milk, and mix with a flat-bladed knife (using a cutting motion) until just combined. Bring together into a rough ball, divide into eight portions and roll into small balls.
  3. Add the dumplings to the soup, cover, and simmer for 20 minutes (mine took a bit longer), or until a skewer comes out clean when inserted into the centre of a dumpling.
Yum. Just .... so so yum.

In keeping with this month's theme, if you wanted to make this soup and freeze it for later, follow the recipe through step one, cool, and freeze. Label the soup with all the appropriate info along with steps 2 & 3 and the corresponding ingredient measurements. This would be great on a cold winter night. Or a chilly autumn night. Or a humid, San Diego, post-tropical storm night like tonight.  :::grin:::

Hope y'all had a great weekend!


jessy said...

damn, Marni - that's one helluva glorious soup! (i love your bowls, too!) and i agree bonus points if the dish employs chickpeas! YAY! dumplings are something that i super love and always forget about! i've totally gotta make some now! i love that they say tins, too! i think it sounds little nicer than canned. ahahhaaaaa! hoooooooray for more comfort food.

allularpunk said...

i can't even tell you the last time i had a dumpling.. i had almost forgotten about them! your soup looks so so good... i love autumn-time soups!

Anonymous said...

WOw this soup looks really tasty! Great Photo too! I am really exicted for soup season. I am really going to try to cook a lot of different types of soup!

Zoey said...

Hi Marni,

This soup is beautiful. I have never made dumplings before, but this soup has just inspired me!

Anything with chickpeas gets bonus points in my house too.

Jeni Treehugger said...

Oooh yeah, I'm loving that soup! And dumplings in soup!!

Sal said...

that looks so freakin awesome! dumplings in soup, i'm definitely going to have to try that!!