Chickpea Dumplings in Spicy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.9 g | (43 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 234.6 μg | (391 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 289 μg | (96 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 824 mg | (21 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the chickpea dumplings
- 250 grams Yogurt (0.1% fat)
- 2 Tbsps vegetable oil
- 1 Tbsp Cumin
- 30 grams freshly grated ginger
- 2 Tbsps dried Fenugreek
- 325 grams Chickpea flour
- 1 generous pinch baking soda
- salt
- For the sauce
- 2 cloves
- 2 Tbsps clarified butter
- 1 Cinnamon stick
- 2 bay leaves
- 1 Tbsp Curry powder
- 1 tsp ground cilantro
- 1 tsp dried Red pepper flakes
- salt
- 2 Tbsps chopped cilantro
- 3 centimeters ginger
Preparation steps
For the chickpea dumplings: combine about one third of yogurt with oil, 1/2 tablespoon of cumin seeds, grated ginger, fenugreek and 125 ml (approximately 1/2 cup) of water. Mix chickpea flour with baking soda, season with salt and add to the mixture. Knead into a firm dough, adding more water, if necessary. Shape dough into several rolls about 2 cm in diameter (approximately 3/4 inch). Bring a lot of salted water to a boil and cut rolls into about 2 cm pieces (approximately 3/4 inch). Place into boiling water and cook for about 15-20 minutes. Drain and set aside. Reserve cooking water.
For the sauce: heat clarified butter in a pan and saute remaining cumin, cloves, cinnamon and bay leaves for a few minutes. Add curry powder and asafoetida, reduce heat and add coriander powder, remaining yogurt and 375 ml (approximately 1 1/2 cup) of cooking water. Add dried chili flakes adn season with salt. Add chickpea dumplings and simmer for about 10 minutes. Arrange in plates and garnish with cilantro leaves. Peel ginger and cut into fine strips. Garnish the dish with ginger and serve.
