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Light and Flavorful Mexican Soup- with dumplings!
Posted By yum On March 31, 2007 @ 9:51 am In Cooking Light, Low Cal, Mexican, Vegetarian | 4 Comments
I decided to make a healthy, lazy weekday dinner recipe for a tomato Chickpea soup with dumplings from the March issue of Cooking light . I love soups, but for some reason I rarely make them. This recipe was vegetarian, though, and it had the added bonus of dumplings- which always intrigue me. And the recipe was already gluten free! What more could I ask for. I decided to serve it with some healthy, whole grain rice- Lundberg’s mysterious black Japonica, a Gourmet field blend of Black and Mahogany rice. Sounded good to me! But what is black rice, you may ask. Good question. Wikipedia has a great blurb about it.
“Black rice is one of several black-colored heirloom plants producing rice variants such as Indonesian Black Rice, forbidden rice, or wild rice. High in nutritional and medicinal value, forbidden rice is rich in iron and considered a blood tonifier. This grain is high in fiber and has a deep, nutty taste. The deep color of black forbidden rice, and the deep purple color when cooked, suggests the presence of phytonutrients. It has a relatively high mineral content (including iron) and, like most rice, supplies several important amino acids.”
It goes on to explain that black rice was originally reserved for the ancient court of the Chinese Emperor, “and since it was probably shared with the emperor’s consorts, as well as other members of his family and the court at his discretion it was thus called forbidden rice.” (source: Wikipedia ) Since I’m sure mahogany rice can’t compete with anything called Forbidden Rice, let’s ignore it for now. The cool thing was, as it simmered, the whole blend intensified in color so it looked like it was simmering in black ink, and by the time I was ready to serve it, it was a uniform, beautiful black color. Mmm… forbidden rice. And it went perfectly with the healthy, seasonal soup. And nothing is better than fishing dumplings out of soup and chomping them.
Mexican Tomato- Bean Soup with Corn Dumplings
2 teaspoons olive oil
1 cup chopped onion
1 tbsp chili powder (I used Whole Foods brand)
2 tsp crushed garlic (or minced)
2 cups veggie broth (Or GF veg boullion, or homemade broth)
1 cup water
1/2 tsp dried oregano or marjoram
1/4 tsp salt
1/4 tsp black pepper
1 15 oz cans chickpea or 2 cups homemade chickpeas (drained, rinsed)
1 14.5 oz can no salt added diced tomatoes, undrained
Heat oil in dutch oven over medium-high heat. Saute onion 3 minutes or until soft. Add chili powder and garlic, saute for 30 more seconds. Add broth and ingredients through tomatoes, bring to a boil, and then cover, lower heat and simmer for 20 minutes.
To make dumplings, combine masa harina and salt. Add hot water and oil, stir until you have a soft, somewhat dry dough. Divide dough into little balls- try to make 24 if possible. The smaller the dumplings, the better. Add dumplings to soup and cook uncovered for 3 minutes until dumplings float. Stir in cilantro and juice. Ladle 1 cup soup into 4 bowls, and top with queso fresco or other crumbled cheese.
215 calories, Fat 5.5g
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