- 4 medium carrots, peeled and chopped into bite sized pieces.
- 4 stalks of celery, washed and chopped into bite sized pieces.
- 1 large onion, peeled and chopped into small bite sized pieces.
- 1 tablespoon oil, I used olive oil
- 1 teaspoon salt
- 1/ 2 teaspoon dried oregano
- 1/ 2 dried thyme
- 1/ 2 pepper
- 2 teaspoon garlic powder
- 32 fluid ounce vegetable broth
- 1/ 12 cup filtered water
- 1 14 oz can chickpeas, drained and rinsed
In a medium bowl combine all of the dumpling ingredients together and whisk until a batter is formed. Set aside, we will use this later.
Heat a large pot on medium heat. Add the chopped onions and carrots. Cook for 4-5 minutes or until onions are translucent.
Add the chopped celery, salt, oregano, thyme, pepper, garlic powder, and cook for an additional 2 minutes.
Slowly pour in the vegetable broth, filtered water, and chickpeas.
Turn the stovetop to medium-high and bring soup to boil. Slowly add one tablespoon of dumpling batter to the soup. Repeat this process until you have used all of the batter. It should be around 8-9 tablespoons.
Cook on medium heat for an additional 2 minutes. Divide into bowls and serve.
Leftovers can be kept in the refrigerator in an airtight container for 3 days.
- 1/ 2 cup filtered water
- 1/ 3 cup all-purpose flour
- 1/ 2 teaspoon salt
- 1/ 8 teaspoon oregano
- 1/ 8 teaspoon pepper