Chickpeas And Dumplings Recipes

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

PERSIAN CHICKPEA AND CHICKEN DUMPLINGS

Steps:

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

CHICKPEAS AND DUMPLINGS

Steps:

• Heat 3 tablespoons of the vegan butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, shallot, chickpeas, bay leaf, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 5 to 6 minutes. Add the bouillon cube and 1/4 cup of the flour; stir until the bouillon has fully dissolved and the flour is toasted, about 1 minute. Gradually pour in the vegetable broth, stirring continuously to prevent lumps. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper.
• Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons vegan butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the half-and-half, lemon juice, dill and parsley with a fork until combined. Divide the dough into twelve 1 1/2-inch balls.
• Stir the peas into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more chopped dill and parsley.

CHICKPEA FLOUR STEW WITH DUMPLINGS

Steps:

• Put the yogurt in a large bowl. Beat lightly with a fork and whisk until creamy and smooth. Slowly add 5 cups water and mix.
• Put the chickpea flour in another large bowl. Very slowly, add the yogurt mixture, mixing well as you do.
• Remove lumps as they appear, and strain it if the final paste is still lumpy.
• Heat the oil in a large pan over medium heat. When hot, add the cumin seeds, fennel seeds, nigella seeds, fenugreek seeds, and last of all the red chillies. When the chillies darken, add the coriander and turmeric, and a moment later, the chickpea flour and yogurt mixture.
• Add the salt and bring to a boil. Turn heat to low, cover partially and simmer for 25 minutes. Turn off the heat.
• While that is cooking, make the dumplings.
• Put the chickpea flour in a bowl. Add the salt and baking soda.
• Mix. Add the yogurt and mix well with a wooden spoon. You should have a thick but "droppable" paste. Add more yogurt if necessary.
• Continue to beat the paste vigorously with the wooden spoon for about 10 minutes, or until it becomes light and airy.
• Put vegetable oil into a large frying pan to about 3/4 inch deep. Heat the oil over medium heat.
• When oil is hot, lift up a blob of paste, about 3/4 inch in diameter, on the tip of a teaspoon. Release it into the oil with the help of a second teaspoon.
• Make all the dumplings this way, dropping them into the oil in quick succession. Turn the dumplings around and fry them slowly until they are cooked through and reddish.
• Remove the dumplings with a slotted spoon and pace them on a plate lined with absorbent paper towels. Let them cool slightly and then cover tightly.
• 10 minutes before you eat, heat the soup mixture over medium heat.
• When hot, add all the dumplings, then cover and simmer for another 10 minutes.
• Serve with basmati rice and chutney and enjoy!

CHICKPEA AND CORIANDER DUMPLINGS (GARBANZO AND CILANTRO)

Steps:

• Roughly chop the chickpeas (I do this by hand because you want chopped chickpeas, not hummus :-) it takes no time at all with a mezzaluna).
• Mix the flour, vegetable suet, chickpeas, coriander and seasoning together.
• Add water and mix to form a soft dough; divide and shape the dumpling dough into 8 balls (it helps if you have slightly floury hands when shaping the dumplings).
• Place dumplings on the top of a part cooked soup, stew or casserole and return dish to the stove top or oven to finish cooking (see below).
• COOKING NOTES: for stove-top meals, place dumplings onto food 20 minutes before its finished cooking time, cover with a well fitting lid for remaining cooking time; for oven meals the dumplings will be happy sitting on food being cooked at 350F/180C for up to an hour, alternatively place dumplings onto food 30 minutes before finished cooking time, cover for 25 minutes, remove cover for last 5 minutes of cooking.