Courtesy of Cooking Light, March 2007SOUP:
2 t. olive oil
1 c. chopped onion
1 T. chili powder
2 t. bottled minced garlic
2 cups organic vegetable broth
1 c. water
1/2 t. dried oregano
1/4 t. salt
1/4 t. black pepper
1 (15.5 oz) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
DUMPLINGS:
1/3 c. masa harina or cornmeal
1/8 t. salt
3 T. hot water
1 t. olive oil
REMAINING INGREDIENTS:
2 T. chopped fresh cilantro
1 t. fresh lime juice
1/4 c. crumbled queso fresco
1. To prepare soup, heat 2 t. oil in a dutch oven over medium-high heat. Add onion; saute three minutes or until tender. Add chili powder and garlic; saute 30 seconds. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover. Reduce heat, and simmer for 20 minutes.
2. To prepare dumplings, combine masa harina and salt in a bowl. Add 3 T. bot water and 1 t. oil; stir until a soft dough forms (dough will be dry). Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float. Stir in cilantro and juice. Ladle 1 c. soup into each of 3 bowls; top each serving with 1 T. queso fresco.
1 comment:
I made this the other night and it was SO YUMMY. thank you cooking light - love them.
I did have a heck of a time forming the little cornmeal balls though. they were tricky!!
(bummer deal, I didn't have cilantro or queso fresco. but I added a touch of half-and-half and it was delicious.)
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