Creamy Chickpea And Dumpling Soup Food

CREAMY CHICKPEA SOUP

Steps:

• Combine the sesame seeds, coriander seeds and cumin seeds in a nonstick skillet and cook over low heat until fragrant; grind to a powder in a spice grinder and add a pinch of salt; set aside.
• If necessary, make the chickpea flour by grinding dried chickpeas in a blender; combine the flour with the broth and beat smooth with an electric mixer.
• Transfer the soup to a saucepan and add 1 T olive oil, salt, white pepper and black pepper; bring to a boil; reduce heat to low and simmer, stirring frequently, 10 minutes; add water to thin as needed.
• Ladle the soup into shallow soup plates, drizzle with remaining 1 T olive oil and sprinkle with reserved spice mix, to taste.

CREAMY CHICKPEA AND DUMPLING SOUP

Steps:

• Heat the vegan butter in a large saucepan over medium heat. Add the onions and garlic and sauté for 5 minutes or until fragrant.
• Add the carrots and celery and sauté for 1-2 minutes. Stir in the savory, thyme, turmeric and salt. Sauté for another 1-2 minutes.
• Add the broth, coconut milk and chickpeas. Increase to high heat and bring to a boil. Reduce heat to medium-high and let it simmer for 10 minutes or until the vegetables are fork-tender.
• Meanwhile, prepare the dumplings: Add the ingredients in a small bowl and stir until combined.
• Once the soup is done, spoon the dumpling dough onto the soup, then cover and cook at medium heat for an additional 5 minutes or until the dumplings are cooked.
• Serve immediately with pepper to taste. Enjoy!

CREAMY CHICKEN AND DUMPLING SOUP

Steps:

• Combine chicken, broth and vegetables in a large saucepan and bring to boil.
• Reduce heat and simmer, covered, for 10 minutes.
• Stir in gravy and herbs and bring to boil again.
• Stir together Bisquick and water.
• Drop by tiny 1/2 teaspoonful onto soup.
• Cover and cook for 10 minutes more.

EASY CREAMY CHICKEN DUMPLING SOUP

Steps:

• Simmer the carrots, onion and celery in the chicken broth until soft.
• Add the corn, peas, salt, pepper, poultry seasoning and chicken.
• Add the cream soups and mix well over medium heat until incorporated.
• Simmer for 30 minutes.
• For the dumplings, mix the egg, milk, and melted butter.
• Add to the flour and add salt, pepper and parsley.
• It will make a thick sticky batter.
• Drop by spoonfuls into the simmering soup.
• Cover and simmer for 15 minutes,
• Do not allow soup to boil.
• Serve in large bowls.

CREAMY CHICKPEA & ROSEMARY SOUP

Steps:

• In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes.
• Cook, stirring constantly, until the garlic starts to brown, about 1 minute.
• Add chickpeas and cook 2 minutes, stirring constantly. Add chicken broth and bring to a boil.
• Reduce heat and simmer 30 minutes; let cool slightly.
• Transfer soup to a blender; cover loosely, and puree until just smooth.
• Return to the saucepan and stir in lemon juice and sea salt to taste.
• Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil.

CHICKPEA FLOUR STEW WITH DUMPLINGS

Steps:

• Put the yogurt in a large bowl. Beat lightly with a fork and whisk until creamy and smooth. Slowly add 5 cups water and mix.
• Put the chickpea flour in another large bowl. Very slowly, add the yogurt mixture, mixing well as you do.
• Remove lumps as they appear, and strain it if the final paste is still lumpy.
• Heat the oil in a large pan over medium heat. When hot, add the cumin seeds, fennel seeds, nigella seeds, fenugreek seeds, and last of all the red chillies. When the chillies darken, add the coriander and turmeric, and a moment later, the chickpea flour and yogurt mixture.
• Add the salt and bring to a boil. Turn heat to low, cover partially and simmer for 25 minutes. Turn off the heat.
• While that is cooking, make the dumplings.
• Put the chickpea flour in a bowl. Add the salt and baking soda.
• Mix. Add the yogurt and mix well with a wooden spoon. You should have a thick but "droppable" paste. Add more yogurt if necessary.
• Continue to beat the paste vigorously with the wooden spoon for about 10 minutes, or until it becomes light and airy.
• Put vegetable oil into a large frying pan to about 3/4 inch deep. Heat the oil over medium heat.
• When oil is hot, lift up a blob of paste, about 3/4 inch in diameter, on the tip of a teaspoon. Release it into the oil with the help of a second teaspoon.
• Make all the dumplings this way, dropping them into the oil in quick succession. Turn the dumplings around and fry them slowly until they are cooked through and reddish.
• Remove the dumplings with a slotted spoon and pace them on a plate lined with absorbent paper towels. Let them cool slightly and then cover tightly.
• 10 minutes before you eat, heat the soup mixture over medium heat.
• When hot, add all the dumplings, then cover and simmer for another 10 minutes.
• Serve with basmati rice and chutney and enjoy!