Cook the Book: Gondi, Chicken and Chickpea Dumplings in a Broth
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.
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.
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).
Add the dumplings to the boiling soup and bring again to a boil. Lower the heat and cook for about an hour and a half with the pot half covered.