The Pre-cooked Chickpea Dumplings are simply delicious and especially easy and quick to make. They can be used for many preparations, even cold ones, especially during the hottest time of the year. In the end, just a few ready-made ingredients, and a rough mix of the dough is enough, which should remain a bit sticky. With whole wheat flour and type 2 flour, the only ones I use for what I need, you shouldn’t need to add more because they are richer in fiber. Otherwise, if the dough turns out too sticky, add more flour but little by little so that you can achieve the optimal result. If it turns out stiffer in the end, it’s still fine, they’ll just be a bit tougher but just as delicious.
If you like homemade pasta, then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 3.5 oz pre-cooked chickpeas
- 1 cup flour
- 1 small egg
- 1 pinch salt
- as needed whole wheat flour/durum wheat flour
Tools
- 1 Chopper
- 1 Bowl
- 1 Fork
Preparation
Carefully drain the pre-cooked chickpeas to avoid any cooking water residue, put them in the chopper together with the egg and a pinch of salt.
Blend finely and pour the mixture into a bowl. Add the flour and mix roughly with a spatula.
Turn the mixture onto the work surface and knead with your hands. In the end, you should achieve a slightly sticky consistency. If it turns out too sticky, add more flour but very little at a time. It will all depend on the type of flour you intend to use. Finally, form into a ball.
First, place some whole wheat or corn flour on a plate to prevent the dumplings from sticking as you shape them. Divide the ball into 4 pieces and form cylinders with each one. Cut into pieces about 3/4 inch each, gently roll them over the tines of a fork and immediately dip them into the plate you prepared earlier.
You can also shape them using the grooved wooden tool, the choice is yours.
At this point, our Pre-cooked Chickpea Dumplings are ready to be used as you see fit. They are excellent both in the hot version and at room temperature.
Tips and Storage
The chickpea dumplings can be stored in the refrigerator for one or two days but covered at least with cling film to prevent them from absorbing bad odors.
You can also freeze them, but I recommend doing so by placing them on a tray well apart from each other to prevent them from sticking. Once frozen, you can remove them from the plate and put them in food bags, of course, keeping them in the freezer. This way they will definitely take up less space.
I usually use whole wheat flour or at most type 2, but if you are gluten intolerant you can replace it with the flour that suits your needs, whatever it may be.
