Persian Chickpea and Chicken Dumplings Recipe

Name: Persian Chickpea and Chicken Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Using a food processor with a steel blade, pulse onions until finely chopped.
2
Transfer to a bowl and set aside.
3
Pulse chicken until it has the consistency of ground meat.
4
Combine onions and chickpea flour in a bowl and mix well with hands.
5
Add chicken, oil, salt, pepper, turmeric, cardamom and cumin.
6
Mix well, adding a bit of water if needed, to make a dough about the consistency of meatballs.
7
Refrigerate until well-chilled, about 3 hours.
8
Dip hands in cold water and divide mixture into 16 portions.
9
Shape into balls about 2 inches in diameter.
10
Bring soup to boil.
11
Gently add dumplings one at a time and simmer, covered, for 40 minutes.
12
Meanwhile, in a small bowl, toss together basil, parsley, mint and cilantro.
13
Ladle soup and dumplings into serving bowls, and sprinkle with mixed herbs.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Persian Chickpea and Chicken Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persian Chickpea and Chicken Dumplings

How did you like this recipe?

Frequently Asked Questions