Chickpea And Chicken Dumpling Soup (Gundi)

Directions

1. Soup: Bring chicken and water to boil, skimming off any foam which forms on top. Add in onions, peppers, salt and pepper to taste, turmeric and garlic. Simmer, covered, till chicken is cooked through, about 45 min. Cold and strain, reserving chicken and about 10 c. broth. Remove and throw away chicken skin and bones. Cut meat into bite-size pcs.
2. Dumplings: Shred onions with grating blade in food processor. Combine onions and 2 c. chickpea flour and mix well. Add in turkey, salt, pepper, turmeric and cardamom and mix well with hands. Add in sufficient water, about 1/4 c., to make sticky dough with consistency of meatballs. You should be able to stick your finger through it. Chill 2 to 3 hrs.
3. Dip hands in cool water and form 1 dumpling 2 inches in diameter for testing. Bring reserved chicken broth to boil. Adjust seasoning. Add in test dumpling and simmer gently, 15 to 20 min. Let test dumpling cold, then taste for seasoning and texture. If too soft, add in more chickpea flour; adjust seasoning if necessary.
4. Form remaining dough into dumplings 2 inches in diameter. Add in dumplings and simmer gently, covered, till cooked through and floating, 15 to 20 min. Add in chickpeas and reserved chicken pcs and simmer, covered, about 5 min. The dumplings may be served in soup or possibly as an appetizer, wrapped in flatbread (taftan or possibly lavash) and sprinkled with fresh herbs (mint, tarragon, cilantro, basil) and vinegar-pickled vegetables.
5. This recipe yields 8 servings.