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3 hours
Prep: 15 minutes
Cook: 0 minutes
118 calories per serving view nutrition facts
1 serving
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| 1/4 | cup | parsley leaves | minced |
| 1/4 | cup | onion | minced |
| 1 | clove | garlic | minced or pressed |
| 6 | tablespoons | lemon juice | |
| 1/8 | teaspoon | cayenne pepper | |
| 1/2 | teaspoon | salt | |
| 1 1/2 | cups | chickpeas (garbanzo beans) | drained |
| 1 1/2 | cups | yellow zucchini | or crookneck squash, sliced |
| 6 | tablespoons | bean liquid |
Whisk together everything but the chickpeas and squash.
Stir in the chickpeas and squash.
Let marinate in the fridge for at least a few hours for flavors to blend.
| % Daily Value* | |
| Total Fat 1.0g | 2% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 567mg | 24% |
| Total Carbohydrate 24.0g | 8% |
| Dietary Fiber 4.0g | 17% |
| Sugars 1.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 7% | Vitamin C | 33% | |
| Calcium | 4% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Great to find this German recipe here! Well, what I did wrong is to boil them too violently, as my first test-dumpling was kind of dry inside. So in that case I would recomment to rather boil them 5 minutes longer but not more violently. They kind of fall apart when boiled too violently. For dumpling-newbies I would recommend to take the time and prepare just one test-dumpling of the dough before strting with all of it.
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
