Sometimes you want to be comforted by your meals. In winter, this often means reaching for another serving of a cheesy casserole or curling up on a stormy day with a big plate of nachos – and there is nothing wrong with that, on occasion.
Making this recipe only further convinced me that there are gratifying, stomach-filling recipes that fit the comfort bill without necessarily bogging you down under thousands of calories.
I came across this recipe purely by accident and found it to be both delicious and very filling – not to mention being egg free, dairy free, low carb and just good for what ails you! It was so filling, in fact, that I could not finished the bowl above. I fed this soup to quite a few friends who dropped by for a visit and 4 dumplings were an average sized portion, 6 for a very hungry person.
Try not to skip the fresh herbs, they really elevate the soup to another level.
Oh, and my recipe is loosely based on this one. I actually found the dumplings to be a bit too dense for my taste. The recipe below will have my adjustments so they are a little more tender.
To make the dumplings, you will need chickpea flour. Before you groan about hunting down an unusual ingredient, let me tell you: chickpea flour is super easy to make. You simply whizz dried chickpeas in your food processor/blender/coffee grinder/whatever. I used a magic bullet and it worked a treat, my only complaint being that it was so loud! Dried chickpeas can be found at your local grocery store, health food store or bulk store.
Chicken and Chickpea Dumplings (Gundi) in Chicken Soup
Adapted from Encyclopedia of Jewish Food by Gil Marks
- 1 pound ground chicken
- 1.5 cups chickpea flour
- 2 medium yellow onions, grated
- 3 tablespoons vegetable oil or 1 large egg, lightly beaten
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- About 1 teaspoon salt
- About 1/2 teaspoon ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- About 2 tablespoons water
- 2 quarts/boxes chicken broth
- 1 large onion, thinly sliced
- 2 stalks celery, chopped
- 1 tsp olive oil
- 1 tablespoon lemon juice
- 1 teaspoon ground tumeric
- Salt to taste
- Assorted chopped fresh herbs: any combination of basil, parsley and cilantro
1. In a medium bowl, combine all the meatball ingredients, adding enough water to form a mixture that is smooth but not sticky. Refrigerate until firm, at least 3 hours. Using moistened hands, shape into smooth 1-inch balls, about the size of golf balls.
2. In a large pot, add the olivie oil, sliced onions and celerey and cook until beginning to soften, about 5 minutes. Add the chicken broth to lemon juice, turmeric, and salt and simmer for 10 minutes. Add the gundi, cover, and simmer until the gundi are tender, about 40 minutes.
3. Add some chopped fresh herbs to your soup bowl. Spoon dumplings and broth over herbs and serve.