Israel-Jewish | Pastas & Dumplings | Soups | Chicken | Chickpeas

Gundi

(Jewish chickpea & chicken dumplings)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Onions chopped 2-3 each
Chicken breast skinless, boneless, cut in 1" pieces 1/2 lb
Chickpea flour 2 1/2 cups
Turmeric 1/4 tsp
Cardamom 1/2 tsp
Cumin 1/2 tsp
Salt & pepper to season
Olive oil 1 Tbsp
 
Chicken stock 2 quarts
Basil, mint, parsley & cilantro chopped, mixed together 1 small handful of each

METHOD

Basic Steps:  Chop → Mix → Chill → Form → Simmer
  1. In a food processor, pulse the onion until it is finely chopped. Remove to a bowl, then pulse the chicken until it finely chopped but not pureed. Remove to the bowl with the onion. Alternatively, put the onion and chicken through a meat grinder.
  2. Mix the chickpea flour and spices together. Stir the spiced flour into the chicken along with the oil. Place in the refrigerator and chill for at least two hours.
  3. Remove the mixture from the refrigerator, and form into about sixteen 2" balls with wetted hands.
  4. Bring the stock to a gentle simmer in a large pot over medium-low heat. Carefully drop in the chickpea balls one at a time. Stir gently and simmer for 30-40 minutes. Serve with a spoonful of the stock and garnish with the mixed herbs.

VARIATIONS

  • Chopped soup vegetables of your choice can be added to the simmering stock. Try chopped carrots, onions, celery, peppers.
  • Some variations use pureed chickpeas instead of chickpea flour.

NOTES

  • This wholesome and comforting dish originated with the Jewish population of Iran. Recent emigration of these people to Israel has made gundi (sometimes called gondi) more common there.