Chickpea and Herb Dumpling Soup

1 tablespoon oil
1 onion, chopped
1/2 cup chopped carrots
2 cloves garlic, crushed
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon chilli powder
20oz of canned chickpeas
3 1/2 cups vegetable stock
28oz of canned chopped tomatoes
1 tablespoon fresh herbs (coriander, chives, parsley)

1 cup whole wheat flour
1/3 cup smart butter
2 tablespoons Parmesan cheese
3 tablespoons of fresh herbs (coriander, chives, parsley)
3 tablespoons soy milk

Heat oil and cook onions and carrots for 2-3 minutes. Add garlic, cumin, coriander and chilli, let cook for 1 minute. Add the chickpeas, vegetable stock, tomatoes and fresh herbs. Let cook for 10 minutes.

To make dumplings:
Place flour into a bowl. Add in butter and mix/rub together with your fingers. Stir in cheese and herbs. Make a well in the center and pour in soy milk, mixing it in with a flat blade knife. Divide into 6-8 portions and roll into balls.

Place dumplings into soup, cover and let simmer for 20 minutes.