Leafy Vegetable Soup With Gondi (Chicken-Chickpea Dumplings)

Ingredients:

for the dumplings:

iii cloves garlic, grated
ii onions, grated
1 egg
ii cups toasted chickpea flour*
1 pound reason chicken
ii teaspoons reason cardamom
1/2 teaspoon reason turmeric
pinch cumin
ii tablespoons neutral-tasting unsmooth or schmaltz
salt
freshly reason black pepper

for the soup:

1 bunch rainbow chard, stems every bit good every bit greens chopped
1 onion, sliced into quarter moons
iii cloves garlic, sliced
1 stalk celery (with greens), sliced
1 bunch greenish onions, sliced
ii carrots, sliced
ii parsnips, sliced
64 oz chicken stock
1 tablespoon fresh thyme leaves
salt
freshly reason black pepper




Directions:

24 HOURS BEFORE SERVING:

Mix together the dumpling ingredients until smooth inwards a large bowl. Refrigerate inwards an airtight container overnight.


*Sold at Middle Eastern grocery stores. Or buy country chickpea flour every bit good every bit toast it inwards a dry out out skillet. Cool earlier use.

WHEN YOU WANT TO MAKE THE SOUP:

for the dumplings:

Bring a large pot of salted H2O to a boil. Form the dumpling mixture into 1 1/2-2 inch balls (about 12-15) driblet into the boiling H2O every bit good every bit lay upwards for 45 minutes or until they are fully cooked (remember they select raw chicken inwards them!). They testament float fairly earlier on but don't motility tricked!

Directions:

In a large pot, sauté the chard stems, onion, garlic, celery, greenish onions, carrots, every bit good every bit parsnips until the onions are soft every bit good every bit translucent. Add the stock, thyme, tabular array tabular array salt every bit good every bit pepper every bit good every bit simmer for xx minutes. Add the residue of the chard every bit good every bit simmer another xx minutes or until the vegetables are soft every bit good every bit the dumplings are ready.


Ladle the soup into bowls, add together together dumplings.

Refrigerated whatsoever leftover soup every bit good every bit dumplings separately  (to avoid the dumplings absorbing all of the broth) every bit good every bit re-heat upwards together inwards a pot.

My thoughts:

This is ane of those dishes where  I came across a scream of inward ane lawsuit every bit good every bit sentiment it was strange but thus inward ane lawsuit I had heard of it, I came across references to it everywhere. It's an Iranian dish that is evidently pop inwards the Iranian Jewish community at Passover. Chickpeas are ane of those ingredients where inward that house is some struggle over whether it is okay to swallow at Passover or not. Influenza A virus subtype A lot of Ashkenazi Jews don't swallow whatsoever legumes during Passover but inwards 2016, it was ruled that they were fine. It's all a grapple complicated every bit good every bit personal to many people but if this is an resultant for you, thus yous lot know what yous lot hand notice terminate or want to eat. 

Luckily, it is non Passover now! While I intend this soup would motility groovy then, I don't normally want to build some large soup dish when it is potentially warm every bit good every bit sunny out. No hand thanks you! Deepest, darkest winter? Soup's on! 

This soup looks multifariousness of like matzah ball soup (which may explain the popularity at Passover when matzah rules) but these dumplings are made of toasted chickpea flour every bit good every bit reason chicken thus the meat inwards the dumpling, non the soup! I've made meaty dumplings earlier when I made Marak Kubbeh Adom (Beet Soup with Meat-filled Dumplings) but these are thus much easier than that was! Here the chicken is basically the paste that holds the dumpling together. I cooked them separately like I exercise matzah balls, non only with leftovers inwards take away heed (when stored inwards soup dumplings tend to soak upwards all the broth every bit good every bit tumble apart) but because inward that house is raw chicken inwards inward that house every bit good every bit they involve to motility fully cooked. I didn't want to overcook the veggie soup at the expense of the gondi. 

Like I exercise when I make matzah ball soup, I also made the soup more than hardy than recipes I flora online. I oftentimes encounter matzah ball soup at restaurants where the matzah balls are the star, floating inwards a trunk of trunk of H2O of country chicken broth or "soup" that is but a sad spell of chicken every bit good every bit a lonely carrot. Gondi is most oftentimes served that way too--just broth. If I am going to topographic point all that motility into a dumpling, this soup is going to motility a meal, non some appetizer! So I made a truly tasty vegetable-packed soup to float the gondi with tons of rainbow chard every bit good every bit root vegetables. It was thus so good! Very satisfying every bit good every bit total of flavor! The gondi were surprisingly visible lamp every bit good every bit I loved the spices. 

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