Tuesday, September 26, 2006

Persian Chickpea and Chicken Dumplings


Another quick one from me...guess who finally downloaded her pics?! This recipe was in the New York Times last week and we tried it over the weekend. Kind of a cross between matzo balls and meatballs. Really tasty! As Mike and Elaine can tell you, the Einspruchs are suckers for anything involving chickpeas! And cardamom?! Unusual and very yummy.

Persian Chickpea and Chicken Dumplings

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

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.

2. 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.

3. 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.

4. Ladle soup and dumplings into serving bowls, and sprinkle with mixed herbs.

5 Comments:

Blogger Elaine said...

This sounds like a delicious weekend lunch with a salad smothered in a tzaziki dressing. Is the cumin noticable in these dumplings? I'm still scared of this spice at this phase. And chickpea flour...is that just dried chickpeas ground up?

28 September, 2006 17:31  
Blogger Cath said...

It's just a hint of cumin--nothing overpowering. The cardamom is pretty subtle too. I'd probably add more next time. Sorry I've been so delinquent with my Mont Blanc and posting the next recipe. We've had Chris and Hye here and then were in Dallas this weekend. But I'm going to take a stab at the MB this afternoon!

02 October, 2006 11:32  
Blogger Kate said...

I spotted some chickpea flour yesterday so I will give these a try this week Cath. How is your little girl doing?

08 October, 2006 02:08  
Blogger Cath said...

This really is a good dish I thought. Let me know what you think. If you like cardamom use a little more than the recipe calls for. Mila is great. Some days are easier than others but in general we're getting the hang of it I think. This weekend we're going to try some sleep training (gulp!). Beef stock and sleep training!

11 October, 2006 12:02  
Blogger Kate said...

We loved the dumplings, what a great combo. Good luck with the sleep training, expect the worst and I am sure it will be better!

11 October, 2006 13:26  

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