Ingredients

  • 4 medium onions, peeled and quartered
  • ½ 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
  • ¼ teaspoon turmeric
  • ½ teaspoon cardamom, or to taste
  • ½ 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
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      375 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 25 grams protein; 32 milligrams cholesterol; 1017 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings

Preparation

  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.

1 hour

Dining and Cooking