For the dumplings:

• 250g of chickpea flour 
• 1 teaspoon baking powder
• 1/2 teaspoon of salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 2 teaspoon olive oil
• 150ml warm water

For the soup:

• 1 finely chopped red onion
• 2 medium finely chopped carrot
• 2 sticks finely chopped celery
• 1 tablespoon cold-pressed olive oil 
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme (or 1/2 tsp dried thyme)
• 1 teaspoon dried sage
• 1 teaspoon dried dill
• 1 teaspoon ground black pepper
• 2 whole potatoes, peeled and large diced
• 1 litre of vegetable broth (see recipe in module 4)
• 1-litre hot water 
• 200g frozen peas
• 100g finely chopped kale
• 50g roughly chopped parsley
• Salt and pepper to taste

• Make the dough first by stirring together flour, baking powder, sea salt and herbs. Then create a well in the centre of the mixture and pour oil and warm water in. Fold together with a spatula until well combined. It will be quite dry and easy to roll into a ball. Let it rest in the bowl covered with a tea towel while you prepare the soup.
• Heat a stockpot over medium heat and sauté onion, carrot, and celery in vegetable oil for 4 to 5 minutes. Then add minced garlic, thyme, sage, dill, and ground black pepper and stir together for another 2 minutes.
• Stir in potatoes for 2 minutes. Add stock and bring to a boil. Cook the potatoes until fork tender and soft for about 8 to 10 minutes.
• Once boiling, you can prepare the dumplings. Roll them into balls and seal in a frying pan until golden brown first. When the soup is ready, add them in and let stand for ten minutes
• In the last 2 minutes of the soup cooking, add peas, kale, and parsley. You may need to add more salt and pepper.