Persian Chickpea and Chicken Dumplings

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
• 1/4 teaspoon turmeric
• 1/2 teaspoon cardamom
• 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

Instructions

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.