Fluffy dumplings paired with hearty chickpeas in a savory broth.
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Nutrition per Serving
Ingredients
Estimated total cost: €9.84 · €1.64/serving
- 6 Tbsp. extra-virgin olive oil, divided, plus more for servingEst. price €0.36–€0.72
- tsp. kosher salt, plus moreEst. price €0.02–€0.05
- 1 cup (100 g) chickpea flourEst. price €0.80–€1.60
- tsp. cayenne pepperEst. price €0.08–€0.15
- Freshly ground black pepperEst. price €0.03–€0.08
- 1 medium onion, finely choppedEst. price €0.25–€0.50
- 4 garlic cloves, dividedEst. price €0.10–€0.20
- cup plain whole-milk Greek yogurt, plus more for servingEst. price €1.20–€2.50
- cup (15 g) nutritional yeast flakes or 3 Tbsp. (15 g) nutritional yeastEst. price €3.50–€6.00
- 1 15.5-oz. can chickpeas, rinsed, or 1 cups cooked chickpeasEst. price €0.60–€1.20
Steps
- 1Combine the nutritional yeast with hot water in a small bowl or measuring cup, stirring until well mixed. Set the mixture aside for later use.
- 2In a medium pot, heat 2 tablespoons of oil over medium heat. Add the onion and sprinkle with ½ teaspoon of turmeric and some salt. Stir frequently while cooking until the onion becomes soft and begins to caramelize, which should take about 5 to 7 minutes.
Cultural note
Chickpea Dumplings in Savory Broth is a modern twist on traditional dumpling dishes found in various cultures worldwide. The use of chickpea flour and miso in the recipe reflects a fusion of Mediterranean and Asian culinary influences. This dish showcases the versatility of chickpeas in global cuisine.
Seasonal note
Chickpea Dumplings in Savory Broth is a comforting dish suitable for colder months, as it provides warmth and nourishment. The ingredients like onions, garlic, and dill are commonly available in fall and winter, making it a great seasonal meal.
Health note
This dish is rich in plant-based protein from chickpea flour and chickpeas, making it a good vegetarian source of protein. It is also high in fiber, vitamins A, C, B6, and zinc. However, it is relatively high in fat and sodium, so moderation is advised.
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