PERSIAN CHICKPEA AND CHICKEN DUMPLINGS

Persian Chickpea and Chicken Dumplings image

Provided by Joan Nathan

Categories dinner, soups and stews, appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 14

Ingredients

4 medium onions, peeled and quartered
1/2 pound skinless, boneless chicken breast
8 ounces (about 2 1/4 cups) chickpea flour
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon turmeric
1/2 teaspoon cardamom, or to taste
1/2 teaspoon cumin
4 quarts chicken soup
Handful each of finely chopped basil
Handful each of finely chopped parsley
Handful each of finely chopped mint
Handful each of finely chopped cilantro

Steps:

Using a food processor with a steel blade, pulse onions until finely chopped. Transfer to a bowl and set aside. Pulse chicken until it has the consistency of ground meat.
Combine onions and chickpea flour in a bowl and mix well with hands. Add chicken, oil, salt, pepper, turmeric, cardamom and cumin. Mix well, adding a bit of water if needed, to make a dough about the consistency of meatballs. Refrigerate until well-chilled, about 3 hours.
Dip hands in cold water and divide mixture into 16 portions. Shape into balls about 2 inches in diameter. Bring soup to boil. Gently add dumplings one at a time and simmer, covered, for 40 minutes. Meanwhile, in a small bowl, toss together basil, parsley, mint and cilantro.
Ladle soup and dumplings into serving bowls, and sprinkle with mixed herbs.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 12 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 1018 milligrams, Sugar 13 grams, TransFat 0 grams