Chickpea Dumpling Stew
This recipe is inspired by a recipe shared by one of my favorite restaurants in Nashville, Lyra. Lyra hosted a dinner where they highlighted a variety of Middle Eastern dumpling dishes. I changed a few things in the recipe, so I wouldn't consider this “traditional” however it is delicious!
One featured ingredient is Chickpea flour. This can be found at Whole Foods, Turnip Truck or a local Mediterranean/international market. Some traditional grocery stores also carry it if they have a “health foods” section. Bob’s red mill makes one.
Makes about 4 servings
Ingredients:
6 cups chicken broth
1 lb ground turkey (or ground chicken)
1 red onion, grated
1 teaspoon ground fennel seed
1 teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon ground black pepper + more to taste
1 teaspoon salt + more to taste
1 cup chickpea flour
1/4 cup avocado oil
1/2 cup water
2 cans chickpeas, drained and rinsed
3 Tbs ghee (or butter or more oil)
1/2 bunch celery, thinly shredded/sliced (I use a grater)
1/2 bunch cilantro leaves
1 lime cut into wedges
Instructions:
In a large bowl, combine ground turkey and grated red onion.
Add ground fennel, cumin, turmeric, black pepper and salt. Mix together well.
Add chickpea flour, mix together.
Add 1/4 cup oil and 1/2 cup water. Mix together. Let rest for a few minutes to allow chickpea flour to absorb some of the liquid.
Add chicken broth to a medium/large pot, bring to a boil.
While you are waiting for broth to boil, in a small bowl, combine shredded celery, cilantro and a couple lime wedges together to make a salad. This will be used to top the dish. Save some of the lime wedges for garnish.
Once broth is boiling, add the turkey mixture to the boiling both using a small ice cream scoop or 2 spoons (about the size of a golf ball). Keep dumplings in the boiling broth for about 15-20 minutes until cooked through.
Meanwhile, add 3 Tbs ghee to a large sauté pan. Heat on med/high heat.
Add drained chickpeas once oil is hot. Sauté until crispy (not mushy), about 8-10 minutes.
To serve, add about 5 dumplings to a bowl, then add chickpeas. Add salad on top. Then add a couple small ladles of stock to the bowl. Serve with an extra lime wedge on the side.
Enjoy!
