Melt the coconut oil in a large saucepan. Gently fry the onion and garlic until soft

Add the chilli powder and cumin. Fry gently for one minute

Add the tinned tomatoes and passata along with the stockcube dissolved in the water

Simmer for 10 minutes

Blend until smooth

Add the chickpeas along with the liquid from the tin

Add salt and pepper to taste

Make the dumplings by mixing the flour and suet with the herbs

Add 8-9 tablespoons of water to make a soft dough that will drop from a spoon. It should not be runny!

Put rounded tablespoons of the dough into the soup if you want big dumplings. If you would prefer smaller dumplings then use teaspoons to drop in the dough

Cover with lid and simmer for 10 minutes. The dumplings will be floating on the top when they are cooked

Divide the dumplings between the bowls and then pour in the soup

Serve with rolls or bread

Try my One Hour Soft White Bread with the soup