Chickpea and Rice Soup with Herbed Dumplings

Another easy-to-make and satisfying soup for a cool autumn night. 

Serves 8 

Prep time: 25 mins

Cook time: 40 mins

Ingredients:

1 medium brown onion, diced 

2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried tarragon
1⁄2 cup brown rice
1 1⁄2 cups diced carrot
400 g cabbage, diced
6 cups vegetable stock
2 x 400 g can chickpeas, rinsed and drained 

1 tbsp chopped parsley, for garnish

For the herbed dumplings:

1 cup wholemeal plain flour 1 tbsp baking powder
2 tsp dried parsley
1⁄2 tsp dried thyme 

1⁄2 tsp salt
1⁄2 cup soy milk

Method:

To make the dumplings:

1. Combine the flour, baking powder, dried herbs and salt in a medium-sized mixing bowl.
2. Add the soy milk and bring together into a soft (but not sticky) ball.
3. Set aside until ready to cut up into small chucks and add to your soup

To make the soup:

1. Preheat a large, heavy-based pot over medium heat.
2. Add the diced onion and sauté until the onion is translucent - about 5 minutes. If the onion starts to stick, add a splash of the stock or water.
3. Add the garlic, thyme, tarragon and a pinch of black pepper, and sauté for a further minute.
4. Add the rice and the vegetable stock. Cover and bring to a boil
5. Once boiling, lower the heat to a simmer, and cook for 15 minutes.
6. Add the carrot and cabbage, and cook for a further 10 minutes.
7. Add the chickpeas and dumplings (see instructions for making above). Cover and cook for a final 15 minutes, until the dumplings are cooked through and fluffy.
8. Taste for seasoning and serve with a sprinkle of chopped parsely.