Cook The Book: Gondi, Chicken And Chickpea Dumplings In A Broth

• 2 chicken legs
• 1 cup chickpeas soaked in water overnight
• 2 onions, peeled
• 2 zucchinis cut into large chunks
• 1 teaspoon turmeric
• Salt
• 2 onions, grated and squeezed
• 1 pound 2 ounces (500 g) ground chicken, preferably deboned chicken thighs
• 1 cup dry powdered chickpeas (available in healthfood and spice shops)
• 1 teaspoon ground cardamom
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• Salt and white pepper
• 1/4 cup oil

1. Place the chicken legs, zucchini and chickpeas in a large pot. Season with turmeric and salt, add 1 1/2 quarts (1 1/2 liters) water and bring to a boil. Skim the foam and cook over a low flame for about one hour.
2. Mix all the ingredients for the dumplings with 1/3 cup water. Wet your hands and form dumplings the size of an apricot (the dumplings will swell considerably during the cooking).
3. Add the dumplings to the boiling soup and bring again to a boil. Lower the heat and cook for about an hour and a half with the pot half covered.

chicken, chickpeas soaked, onions, chunks, turmeric, salt, onions, powdered chickpeas, ground cardamom, ground cumin, turmeric, salt, oil

Taken from www.seriouseats.com/recipes/2011/06/gondi-chicken-and-chickpea-dumplings-in-a-broth-recipe.html (may not work)