(Jewish chickpea and chicken dumplings)
4 to 6 servings
- Onions, chopped -- 2 or 3
- Chicken breast, skinless, boneless, cut into 1-inch pieces -- 1/2 pound
- Chickpea flour -- 2 1/2 cups
- Turmeric -- 1/4 teaspoon
- Cardamom -- 1/2 teaspoon
- Cumin -- 1/2 teaspoon
- Salt and pepper -- to season
- Olive oil -- 1 tablespoon
- Chicken stock -- 2 quarts
- Basil, mint, parsley and cilantro, chopped and mixed together -- 1 small handful of each
- In a food processor, pulse the onion until it is finely chopped. Remove to a bowl, then add the chicken to the food processsor and pulse until it is finely chopped but not pureed. Remove to the bowl with the onion. Alternatively, put the onion and chicken through a meat grinder.
- Add the chickpea flour, cardamom, cumin, turmeric, salt, pepper and oil to the chicken and mix together well with clean hands. Place in the refrigerator and chill for at least two hours.
- Remove the mixture from the refrigerator, and form into about sixteen 2-inch balls with wetted hands. Set the balls on an oiled baking sheet as you finish them.
- Bring the chicken stock to a gentle simmer in a large pot over medium-low heat. Carefully drop in the chickpea balls, one at a time, stir gently and simmer for 30 to 40 minutes.
- Place a few dumplings in each serving bowl and add a big spoonful of the stock. Garnish with the mixed herbs and serve hot.
- Chopped soup vegetables of your choice can be added to the simmering stock. Try carrots, onions, celery or bell peppers.
- Some variations use pureed chickpeas instead of chickpea flour.