Cook the Book: Gondi, Chicken and Chickpea Dumplings in a Broth

Name: Cook the Book: Gondi, Chicken and Chickpea Dumplings in a Broth
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 chicken legs; 237 milliliters dry powdered chickpeas (available in healthfood and spice shops); 1 teaspoon ground cardamom; 500 grams pound 2 ounces ground chicken, preferably deboned chicken thighs; 1 teaspoon ground cumin; 59 milliliters oil; 2 onions, grated and squeezed; 6 servings Salt; 6 servings Salt and white pepper; 1 teaspoon turmeric; 237 milliliters chickpeas soaked in water overnight; 2 zucchinis cut into large chunks

Cook the Book: Gondi, Chicken and Chickpea Dumplings in a Broth is a gluten free and dairy free main course. This recipe makes 6 servings with 368 calories, 25g of protein, and 24g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have onions, zucchinis, salt, and a few other ingredients on hand, you can make it. To use up the oil you could follow this main course with the Vegan Mango Banana Bread as a dessert. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

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.

Ingredients you will need

Chicken Leg

Chickpeas

Turmeric

Zucchini

Water

Salt

Equipment you will use

Pot

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).

Ingredients you will need

Apricot