Ingredients
- 500g ground chicken
- 1 onion
- 2 cloves garlic, finely chopped
- 1 tbsp grated fresh ginger
- 1/2 tsp ground cardamom
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1 1/2 cup chickpea flour
- 3 egg
- 1 tbsp olive oil
- Salt and freshly ground pepper to taste
- 1 litre good quality chicken stock
- 3 medium carrots, cut into chunk
- Fresh parsley
Method
Pulse onions in a food processor until finely chopped. Transfer to a bowl and set aside.
Transfer to a bowl and combine with egg and chickpea flour. Add chicken, oil, salt, pepper, turmeric, cardamom, ginger and cumin. Mix well. Consistency should be sticky and wet.
Refrigerate for about 3 hours so ingredients get to know each other.
Don’t be tempted to add more our as it makes for a dry, tough dumpling.
Dip hands in cold water and roll mix into golf ball sized pieces.
Bring stock to boil, reduce so flavour is more concentrated and season to taste.
Add carrots and cook for 5 minutes. Then add dumplings and gently simmer for 10 minutes. be careful not to over cook as it will make dumplings tough.
Serve into bowls and sprinkle with parsley and freshly ground black pepper.