Chick Pea Soup & Chive Dumplings

Ingredients

• 3 slices smoked streaky bacon, finely chopped
• 2 garlic cloves, peeled and crushed
• 2 tbsp parsley, chopped
• 4 tbsp chives, chopped
• 375g can chickpeas, drained
• 104 litres (2 pints) chicken stock
• Salt and Pepper

Dumplings

• 115g (4 oz) self raising flour
• 50g (2 oz) shredded suet
• 1 tsp Colman’s Double Superfine Powder Mustard

Preparation

1. Dry fry the bacon with the garlic until cooked then stir in the parsley and 2 tbsp chopped chives.
2. Place half of the chickpeas in a food processor or blender with 150ml (1/4 pt) stock and blend until smooth. Add this to the bacon with the remaining chick peas and stock and slowly bring to the boil.
3. Meanwhile bind together the flour, suet, mustard powder, salt and pepper with sufficient cold water to make soft dough.
4. Shape into 16 small balls and drop them into the simmering soup, cook for 15-20 minutes and serve immediately.