Baby Led Weaning

Growing healthy babies with healthy appetites

Chickpea Dumplings – VG

Here is my latest BLW success recipe. I ate the soup and gave LO the dumplings. He lurrrved them. The recipe is chunky chickpea and herb dumpling soup.

The recipe didn’t put chickpeas in the dumplings, but I wanted LO to eat some chickpeas, so what I did was put one can in the dumplings, just blended them up in Magimix (I know I know, Magimixes are banned, you could just as well mash them with a fork or potato masher thing), and one can straight in the soup.

1 tablespoon oil
1 onion chopped
2 cloves garlic, crushed
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 tsp chili powder
2 x 300g cans chickpeas
3.5 cups veg stock
2 x 425 cans chopped tomatoes
1 tablespoon chooped fresh coriander
1 cup SR flour
25 g butter
2 tablespoons parmesan
2 tables spoons mixed herbs (coriander, parsley chives, whatever)
3 tablespoons milk

To make the oup: heat oil in saucepan and cook onion over med heat for 2-3 mins until soft. Add garlic, cumin, ground coriander, and chilli and cook for 1 min or until fragrant. Add chickpeas (I did 1 can here) stock and tomato, bring to boil then simmer for 10 mins. Stir in coriander.

To make the dumplings: Sift flour into bowl and add the chopped butter. rub together with fingertips until mixture resembles bread crumbs. stir in cheese and herbs (and 1 can blended chickpeas – my addition!) Make a well in the centre, add the milk and mix with flat bladed knife until just combined. bring together into rough ball, divide into 8 portions ( I think I made about 12). Add dumplings to soup, cover and simmer 20 mins or until a skewer comes out clean when inserted into centre of dumpling.

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3 Responses to “Chickpea Dumplings – VG”

  1. Jaye says:

    this looks a great recipe I’will defo try it for my 6 month old in a few weeks , I have to point out tho that Parmesan isn’t suitable for veggies unless you get a specially made type as it contains rennet.

  2. Lisa says:

    Our 10month old (and us adults) just love this recipe, we use sage,thyme, and parsley in the dumplings.

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