Persian Chickpea and Chicken Dumplings

1. 1

   Using a food processor with a steel blade, pulse onions until finely chopped.

2. 2

   Transfer to a bowl and set aside.

3. 3

   Pulse chicken until it has the consistency of ground meat.

4. 4

   Combine onions and chickpea flour in a bowl and mix well with hands.

5. 5

   Add chicken, oil, salt, pepper, turmeric, cardamom and cumin.

6. 6

   Mix well, adding a bit of water if needed, to make a dough about the consistency of meatballs.

7. 7

   Refrigerate until well-chilled, about 3 hours.

8. 8

   Dip hands in cold water and divide mixture into 16 portions.

9. 9

   Shape into balls about 2 inches in diameter.

10. 10

    Bring soup to boil.

11. 11

    Gently add dumplings one at a time and simmer, covered, for 40 minutes.

12. 12

    Meanwhile, in a small bowl, toss together basil, parsley, mint and cilantro.

13. 13

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

* Per serving · 4 servings · Values may vary.