Gundi (Chickpea-And-Chicken-Dumpling Soup)

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Los Angeles Times

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Ingredients

25 minutes

3 1/2 hours

Gundi

taftan

lavash

1 (3-pound) chicken, cut in 8 pieces

12 cups water

2 onions, quartered

2 green bell peppers, sliced

Salt

Freshly ground pepper

1/4 teaspoon turmeric

1 clove garlic, crushed

4 onions, quartered

2 to 2 1/4 cups chickpea flour

1/2 pound ground

turkey

or chicken grind (special for gundi)

1 teaspoon salt

1 teaspoon freshly ground pepper or to taste

1/2 teaspoon cardamom

Water

1/2 cup cooked chickpeas

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