Chickpea dumpling soup

Ingre­di­ents:

Soup:

• 1 1/2 diced onions
• 120g diced carrots
• 2 sticks diced celery
• 8 cups Heal­ing broth or water (optio­nal: Vege­ta­ble broth)
• 1/2 tbsp Oni­on powder
• 1 teas­poon Gar­lic powder
• 1/2 tsp ground turm­e­ric
• 1 teas­poon dried ore­ga­no
• 1/4–1/2 tsp sea-salt (optio­nal)
• 1/4 cup (in Eng­lish you say cup, but a regu­lar cof­fee cup will do) chop­ped fresh pars­ley, for serving

Dum­plings:

• 100 g Chick­pea flour
• 1/4 tsp bak­ing powder
• 1/2 tsp Papri­ka powder
• 2 tab­les­poons fine­ly chop­ped parsley
• 1/3 cup (about 80 ml) water

Pre­pa­ra­ti­on:

Place a lar­ge non­stick cera­mic pot over medi­um-high heat. Add oni­on, car­rot and cele­ry and cook for 5 to 7 minu­tes, until oni­on is sof­ten­ed. Add a litt­le water if ingre­di­ents start to stick to the pot.

Add the medi­cinal broth or water, oni­on pow­der, gar­lic pow­der, turm­e­ric pow­der, and dried ore­ga­no; add sea salt if nee­ded. Bring the soup base to a sim­mer and cook for 13 to 18 minutes.

While the soup is sim­me­ring, prepa­re the dum­pling dough. Whisk all ingre­di­ents tog­e­ther, gra­du­al­ly adding the water, until a thick dough forms. Form the dough into small balls (they will absorb water in the soup and thi­c­ken). After the soup base has coo­ked for 13 to 18 minu­tes, careful­ly drop dum­pling balls into the soup. Cook for ano­ther 8 to 12 minu­tes, until a tooth­pick inser­ted into the cen­ter of a dum­pling comes out clean.

Pour the soup into bowls, sprink­le with fresh pars­ley and ser­ve. This soup is best eaten the day it is prepared.

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