4 Tbsp Blue Band Margarine
2 Tbsp Golden Ray Cooking Margarine
1 Cup Split Peas
1 Cup Chickpeas (Channa)
6 Cups Water
1 Medium Onion
3 Garlic Cloves
1 Chive Stalk
1 Celery Stalk
2 Pimento Peppers (Chopped)
1 Cup Carrots (Chopped)
4 Ears of Corn (Cut into Pieces)
1 Cup Pumpkin (Chopped)
1 Hot Pepper (Optional)
4 Tbsp Coconut Milk Powder
Salt (To Taste)
Wash chickpeas and split peas and soak overnight for faster prep. Alternatively, you can pressure cook the chickpeas and split peas (separately) for 15 minutes each.
In a large, deep soup pot over medium high heat, melt 4 tablespoons of Blue Band and 2 tablespoons of Golden Ray margarine. Add garlic, onion, pimentos and chive and saute for 5 minutes. Add 1/2 cup chickpeas, 1/2 cup split peas, 1/2 cup carrots, 1/2 cup pumpkin, 2-3 cups of water and boil for 15 minutes.
Meanwhile, make the dumplings. Knead cornmeal, flour, salt, Blue Band and water into a soft dough. Roll out into long strips and cut into 1/2 inch pieces. Set aside.
After 15 minutes, remove soup base from the stove and allow to cool slightly. Pour into a blender and puree until smooth.
Return soup puree to the pot and add the remaining 3 cups of water, coconut milk powder, celery, chopped corn, carrots, pumpkin, hot pepper and dumplings. Simmer on medium-low heat for 30 minutes or until corn is cooked and dumplings float to the surface. Stir occasionally. Serve hot.