I really enjoyed the flavors of my chickpea pancakes last night so I thought I’d try another recipe with chickpea flour. I found this recipe and changed it to suit me. The original recipe calls for chicken but I’ve been avoiding all poultry since mid-January. I recently decided to add turkey back into my diet to see how it goes and turkey is a natural substitute for chicken. The dumplings, though I can’t help but think of them as meatballs, were very flavorful and a nice addition to my standard soup recipe. I made the dumplings up and chilled them while I made the soup.

Turkey Soup

1 lb turkey breast meat, cut in bite sized pieces
6 cups vegetable broth
4 stalks of celery, sliced
1 medium onion, diced
3 carrots, sliced
3 cloves of garlic, minced
1 Tbs olive oil
1 Tbs dried sage
1 tsp dried thyme
1 tsp ground ginger
1 tsp sea salt
1 tsp white pepper

In large saucepot on medium heat, saute onions and celery in olive oil until onions are translucent. Add garlic and turkey meat. Cook, stirring often, until turkey is browned. Add the vegetable broth and the rest of the ingredients. Simmer on low for at least half an hour before adding chickpea & turkey dumplings. Continue to cook at a simmer until dumplings are cooked through, about 20 minutes.

Chickpea and Turkey Dumplings

1/2 pound ground turkey
2 cups chickpea flour
1 medium onion
1 Tbs olive oil
1 tsp sea salt
1 tsp black pepper
1 tsp nigella seeds
1/2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground cardamom

Finely chop onion in a food processor and put in a large bowl. Add chickpea flour and spices. Mix well before adding the turkey meat and again mixing well. With your hands, roll mixture into approximately 2 inch balls and lay out on a plate or cookie sheet. Cover and refrigerate for at least an hour before cooking them in boiling soup or broth.