Red Pepper Soup With Chickpea Dumplings

1. 1

   For the dumplings, combine the flours and half the cumin in a large bowl. Season. Whisk the egg, 1 cup of the yogurt and half the oil in a medium bowl. Gradually add to the flour mixture, stirring until combined. Set aside for 10 mins.

2. 2

   Heat the remaining oil in a large saucepan on medium heat. Add the onion and pepper and cook, stirring occasionally, for 15 mins or until the onion and pepper have caramelized.

3. 3

   Add the remaining cumin, tomato and stock. Bring to a boil. Reduce the heat to low; simmer, uncovered, for 10 mins or until slightly reduced. Cool slightly. Add the remaining 1/4 cup yogurt. Process until smooth in a food processor or blender. Transfer the mixture to a clean saucepan and place on a low heat to keep warm.

4. 4

   Bring a large saucepan of salted water to a boil on medium heat. Use 2 dessert spoons to shape the dumpling mixture into 12 ovals. Quickly add to the boiling water. Cook for 2-3 mins or until the dumplings float to the surface.

5. 5

   Carefully remove the dumplings with a slotted spoon then add to the soup. Ladle the soup into serving bowls. Sprinkle with parsley and pepper. Serve the soup with bread.

* Per serving · 4 servings · Values may vary.