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Moroccan soup with pulses and easy drop dumplings
4
Easy
15 minutes
45 minutes
Ingredients
- 2 T olive oil
- 1 onion, finely sliced
- 2 garlic cloves, finely chopped
- 1 small red chilli, seeded and finely chopped
- 1 T ground coriander
- 1 T ground cumin
- 1 T tomato paste
- 1 x 400 g can chopped tomatoes
- 70 g Woolworths spicy harissa red pepper paste
- 250 g Woolworths pulse soup mix
- 1 litre chicken stock For the dumplings:
- 280 g cake flour
- 4 t baking powder
- 1 t salt
- 1 cup milk
Method
1. Heat the olive oil in a large saucepan and fry the onion until soft. Add the garlic, chilli and spices and fry for 3 minutes until aromatic. Add the tomato paste and cook for 2 minutes.
2. Add the tomatoes and harissa paste and bring to a simmer. Add the soup mix and stock and bring to the boil. Reduce the heat to a gentle simmer and cook for 30–40 minutes, or until the pulses are cooked.
3. To make the dumplings, place the dry ingredients in a mixing bowl, pour in the milk and whisk until combined.
4. Spoon dollops of the dumpling dough onto the simmering soup and cook for 5 minutes, or until doubled in size and cooked through.
Videography: Kevashan Moodley
Photography: Jan Ras