For soup:
Vegetable and Chickpea Dumpling Soup
2018 IronGo!Chefs: Fannie Lou Hamer Middle School
Ingredients
2
sweet yellow onions, diced
1⁄4
red cabbage, chopped
1
cup
of shiitake mushrooms, sliced
1
small crown of broccoli, chopped
3
cloves of garlic, minced
2
tomatoes, chopped
6
leaves of kale, chopped
2
teaspoon
of olive oil
3
tablespoon
of all-purpose flour
21⁄2
teaspoon
of dried oregano
2
tablespoon
of olive oil
1
teaspoon
of garlic powder
1⁄2
teaspoon
of ground black pepper
1⁄4
teaspoon
of salt
1⁄4
teaspoon
of cayenne pepper
2
teaspoon
smoked paprika
10
cups of water
1
tablespoon
lemon juice
1
can of chickpeas
For dumplings:
2
cups of all-purpose wheat flour
2
teaspoon
of baking powder
3⁄4
teaspoon
of garlic powder
1⁄4
teaspoon
of salt
1
cup
of unsweetened, plain almond milk
1
tablespoon
of olive oil
Directions
For Dumplings:
- Add the flour to a medium bowl and whisk in the garlic powder, baking powder, and salt.
- Drizzle in the olive oil and mix.
- Add 1/2 cup of the milk and stir. If your dough is still dry, add a couple more tablespoons of the milk until you can form a ball.
- Knead in 1/4 cup of the chopped chives. Save the rest of the chives for later.
- On a well-floured surface, roll out the dough about a 1/8 of an inch thick.
- Cut the dumplings into pieces about 1-inch wide and 1 1/2-inches long. You should get around 60-70 dumplings.
- Stack them up on a floured plate and stick them in the fridge uncovered while you make the rest of the soup.
For Soup:
- In a large soup pot, heat up the 2 teaspoons of oil over a medium heat. Add the onions and a pinch of salt and sauté until the onions start to brown, about 5-7 minutes.
- Add the cabbage and cook for another 3 minutes. Add the broccoli and garlic and cook for another 3 minutes. Add the tomatoes and mushrooms and cook for another 2 minutes.
- Turn off the heat and dump all the vegetables into a medium bowl and set aside. Make sure to scrape out all the veggies because you will be reusing this pot.
- Mix the oregano, garlic powder, black pepper, salt, cayenne pepper, and smoked paprika together in a small bowl.
- Warm the soup pot over a medium heat, add 2 Tbsp of oil, and whisk in the flour. It should look somewhere between glue and runny paste. Keep stirring until it smells kind of nutty and looks a little toasted, about 2 minutes. Toss in the spices and keep stirring for another 30 seconds.
- Whisk in 1/2 cup of water.
- Then slowly whisk in 2 cups of water.
- Then slowly whisk in the next 4 cups of water and make sure it is all incorporated without any chunks of flour.
- Whisk in the rest of the water and let simmer, whisking every minute or so, for about 15 minutes.
- With the pot still simmering, add the dumplings a couple at a time so they don't get stuck together. Once they are all in, gently stir them around. Let them simmer together for 3 minutes so that the pot gets a chance to warm back up.
- Add the chickpeas, sautéed veggies, and lemon juice. Let them all simmer together for about 10 more minutes or until the dumplings don't taste raw.
- Once your dumplings are ready, add the kale. Cook for another 2 minutes until kale wilts.
- Turn off the heat and throw in 1/4 cup of the chives.
Categories
Related content
Learn more about our Health and Nutrition programs.
Learn more about our Health and Nutrition programs.