The addition of chickpea dumplings adds my Israeli touch to this classic Southern one-pot chicken dish, perfect for chilly nights and tailgating. This soup is an amazing substitute for classic chicken soup on Shabbat if you are looking to change things up.
Israeli-Southern Chicken and Dumplings
Servings
6 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large Spanish onion chopped
- 1 red pepper sliced thinly
- 6 cloves garlic chopped
- 4 cups cooked and shredded chicken
- 1 cup canned chickpeas drained and rinsed
- 2 teaspoons shawarma spice mix
- 4 cups chicken broth
- 1 cup canned tomatoes with their juices
- Kosher salt
- Freshly cracked black pepper
- Garnishes: harissa cilantro leaves, za’atar, drizzle of evoo
- 1 cup chickpea flour
- 2 tablespoons extra virgin olive oil
- ½ teaspoon cumin
- ½ teaspoon kosher salt
Instructions
- 1. In a Dutch oven or large soup pot, lightly coated with oil, sauté onion until golden brown. Add pepper and continue cooking until pepper is lightly golden and soft. Add garlic, chicken, chickpeas and shawarma spices. Stir to combine.
- Add broth, tomatoes and season with salt and pepper.
- Once mixture has come to a simmer, mix chickpea flour, olive oil, cumin and salt to create a stiff dough. Drop by spoonful into simmering stew. Cover and allow to cook for 20-30 minutes until dumplings are cooked through with no raw center.
- Ladle stew into bowls and garnish as desired.
- Variations:
- Vegan: Replace chicken broth with vegetable broth and shredded chicken with cubed tofu.
- Dairy: Replace chicken broth with vegetable broth and omit the shredded chicken. Serve with fried eggs and feta cheese.
- Meat: Replace the chicken broth with beef broth and shredded chicken with shredded beef.
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