Chicken dumplings on baked chickpeas 102
“This recipe is derived from the delicious spiced Persian gnudi in my much-loved, much-used Honey & Co. Cookbook by Sarit Packer and Itamar Strulovich (Salt-Yard Book Co.).”
Serves 6 to 8
EASY
GREAT VALUE
Preparation: 45 minutes, plus 1 hour’s chilling time
Cooking: 45–50 minutes
For the dumplings:
Woolworths chicken mince 500 g onions 3, peeled and processed or grated chickpea flour 100 g olive oil ¼ cup ground cumin 1t ground coriander 1t salt 1t black pepper, to taste weak chicken stock about 2 litres, for simmering chickpea pasta 125 g (optional) wild rocket, for serving
For the baked chickpeas: chickpeas 2 x 400 g cans olive oil ¾ cup baby leeks 200 g, thinly sliced garlic 2–3, cloves grated lemon 1, zested and juiced ground cumin 1t ground coriander 1t sea salt and freshly ground black pepper, to taste
1 With wet hands, mix the dumpling ingredients, except the stock, pasta and rocket, to form a soft dough. Shape into rough balls of about 60 g each, it should make 18–20 balls. Chill for at least an hour. 2 With wet hands, reshape the dumplings into balls and simmer, submerged in the stock, tightly covered, for 50 minutes, or until plump and cooked. Remove using a slotted spoon and use the stock for cooking the pasta according to package instructions (if using). Remove the pasta using a slotted spoon and mix with the baked chickpeas. Spoon the remaining liquid over the dumplings. 3 To make the chickpeas, preheat the oven to 160°C. Drain the chickpeas. Pour the olive oil into a suitably sized baking dish. 4 Mix in the remaining ingredients. Cover tightly with
foil and bake for 45 minutes, turning around halfway, until the leeks are very soft. Check the seasoning. 5 Top servings of chickpeas and pasta with the dumplings and garnish with rocket. If you like, drizzle with olive oil. Cook’s note: Leftover chickpeas, pasta and rocket dressed with olive oil and lemon juice make a tasty, substantial salad. WHEAT- AND GLUTEN-FREE
WINE: Woolworths Black Cherry Merlot