PERSIAN CHICKPEA & CHIX DUMPLINGS

By BobD

Ingredients

• 8 SERVINGS
• 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, parsley, mint and cilantro.

Details

Servings 8

Preparation

Step 1

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.