The Pre-cooked Chickpea Dumplings are simply delicious and above all very easy and quick to make. They can be used for many preparations, even cold ones, especially during the hottest period of the year. In the end, just a few ready ingredients and a rough kneading of the mixture, which should remain a little 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’re richer in fiber. Otherwise, if the dough is too sticky, add more flour but a little at a time to reach the optimal result. If in the end it turns out more consistent, it will still be fine, they’ll just be a bit harder but equally delicious.
If you like homemade pasta, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 3.5 oz pre-cooked chickpeas
- 3.5 oz flour
- 1 small egg
- 1 pinch salt
- as needed semolina flour/cornmeal
Tools
- 1 Blender
- 1 Bowl
- 1 Fork
Preparation
Drain the pre-cooked chickpeas thoroughly to avoid any cooking water residue, place them in the blender with the egg and a pinch of salt.
Blend finely and pour the mixture into a bowl. Add the flour and mix coarsely with a spatula.
Turn the mixture onto the work surface and knead it with your hands. In the end, you should get a slightly sticky consistency. If it is 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, roll it into a sort of ball.
First of all, place some semolina flour or cornmeal 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. Create small pieces about three-quarters of an inch each, gently roll them over the tines of a fork and immediately toss them into the prepared plate.
You can shape them using the grooved wooden tool as well; 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 warm 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 plastic wrap to prevent them from absorbing bad odors.
You can also freeze them, but I recommend doing so by placing them on a tray well-distant from each other to prevent them from sticking. Once frozen, you can detach them from the plate and place them in freezer bags, obviously keeping them in the freezer. This way, they will certainly 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 you, whatever it may be.
