Gundi Traditional Jewish Chickpea and Chicken Dumplings

Gundi Traditional Jewish Chickpea and Chicken Dumplings

4 to 6 servings


3 small white or yellow onions, peeled and chopped

½ pound chicken thighs (skinless and boneless) cut into 1-inch pieces

2 ½ cups chickpea flour

¼ teaspoon turmeric

½ teaspoon cardamom

½ teaspoon cumin

½ teaspoon kosher salt

½ teaspoon ground black pepper

1 tablespoon olive oil

2 quarts chicken stock

3 tablespoons fresh basil, chopped

3 tablespoons fresh Italian parsley, chopped

3 tablespoons fresh cilantro, chopped

  1. In a food processor, pulse the onion until it is finely chopped. Remove to a bowl

  2. Add the chicken to the food processor and pulse until it is finely chopped but not pureed. Remove to the bowl with the onion.

    Add the chickpea flour, cardamom, cumin, turmeric, salt, pepper and oil to the chicken and onion mixture and mix together well with clean hands. Place in the refrigerator and chill for at least two hours.
    Remove the mixture from the refrigerator, and form into about sixteen 2-inch balls with wetted hands. Set the balls on an oiled baking sheet as you finish them.
    Bring the chicken stock to a gentle simmer in a large pot over medium-low heat. Carefully drop in the chickpea balls, one at a time, stir gently and simmer for 30-40 minutes.
    Place a few dumplings in each serving bowl and add a big spoonful of the stock. Garnish with the mixed herbs and serve hot.