Published: by Absolutely Recipes, in the Birds recipes category.

Chicken Soup With Chickpeas Recipe.

Ingredients:

2 quarts canned or homemade low-sodium chicken broth
1 medium carrot, chopped into 1/2-inch dice (about 1 cup)
1 medium leek, white parts only, split lengthwise in quarters, chopped into 1/4-inch segments (about 1 cup)
1 large celery stalk, chopped into 1/4-inch segments (about 1 cup)
1 medium potato, peeled and cut into 1/4-inch dice (about 1 cup)
1 (15-ounce) can chickpeas, drained
1 small onion, grated on the large holes of a box grater (about 1/2 cup)
3/4 pound ground chicken legs and thighs
1/2 cup matzo meal
1 TBSP olive oil
1 TSP ground turmeric
1 TSP ground cumin
1/2 TSP ground cardamom pods (2 pods)
3 to 4 TBSPs water, as needed
Kosher sald and freshly ground black pepper
1 small bunch chives, cut into 1/2-inch segments (about 1/4 cup)

Recipe Instructions:

Bring chicken broth to a boil over high heat in a large saucepan.
Reduce to a bare simmer and add carrots, leeks, celery, and potato.
Cover and cook until vegetables are completely tender, about 20 minutes.
Meanwhile, make the gondi.
For the gondi: Place chickpeas in a large mixing bowl and mash with a potato masher until no whole chickpeas remain but mixture is still somewhat chunky.
Add chicken, onions, matzo meal, olive oil, turmeric, cumin, and cardamom.
Lightly mix with hands until mixture is well combined, then add water, one TBSP at a time, until mixture comes together easily and can be rolled into balls that keep their shape but don't stick to your hands.
Add 3/4 TSP salt and 1/4 TSP black pepper and mix well.
Place a 1/2-TSPs worth of mixture on a microwave-proof plate and microwave on high power for 10 seconds until cooked through.
Taste and add more salt or pepper if desired.
Repeat microwaving, tasting, and seasoning until desired seasoning level is achieved.
Form gondi by rolling a couple TBSPs of the mixture between your hands.
Each gondi should measure 1 1/2 inches in diameter.
You'll be able to make about 20 gondi.
Transfer to a large plate as you form them.
Drop the gondi one at a time in the broth.
When all the gondi are in, bring the soup back up to a simmer and simmer until the gondi lighten in color slightly, puff up, and are cooked through completely, about 10 minutes.
Adjust seasoning of the broth with salt and pepper.
Serve, garnished with snipped chives.

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