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.
Ingredients
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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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.
Our 10month old (and us adults) just love this recipe, we use sage,thyme, and parsley in the dumplings.
oooh, that sounds particularly nice, quite felafel-y.