recipe: Capsicum soup with chickpea dukplings

This soup is very simple, and the chickpea dumplings...well, I just had to try them when I found the recipe...they weren't AMAZING, but they went quite well with the soup and are a great substitute for bread.

Serves 4: 2 red capsicums diced, 1x 400g can diced tomatoes, 1 brown onion finely diced, 2 garlic cloves crushed, 2 tsp olive oil, 3/4 cup chickpea flour, 3/4 cup self raising flour, 1 cup Greek yoghurt, 1 egg, 1 tsp cumin, lemon juice, salt and pepper

1. In a bowl, mix chickpea flour, self-raising flour, yoghurt, egg and cumin. Mix well to form a dough, season with salt and pepper - and maybe a bit of lemon juice - and stand for at least 15 minutes;
2. Heat the olive oil in a sauce pan, add onion and garlic and cook until soft;
3. Add chopped capsicum and cook for about 10- 15 minutes;
4. Add chopped tomatoes, 2 cups water and bring to a boil. Simmer for another 10-15 minutes, season with salt and pepper and blend until you have a smooth soup. Add more water if necessary,;
5. In another sauce pan boil some water. With 2 spoons, form 12 dumplings and add them to boiling water. When they float to the surface, remove and add to capsicum soup;
6. Finally add chopped parsley, and divide among individual bowls.

Hope you like it!