Gundi (Chicken and Chickpea Dumplings)

Ingredients (yields 4-6 servings):
2-3 chopped Onions
1/2 pound Chicken breast, skinless, boneless, cut into 1-inch pieces
2 1/2 cups Chickpea flour
1/4 teaspoon Turmeric
1/2 teaspoon Cardamom
1/2 teaspoon Cumin
Salt and pepper- to be used for seasoning
1 tablespoon olive oil
2 quarts Chicken stock
1 small handful each of Basil, mint, parsley and cilantro, chopped and mixed together

1. In a food processor, pulse the onion until it is finely chopped. Remove to a bowl, then add the chicken to the food processor and pulse until it is finely chopped but not pureed. Remove to the bowl with the onion. Alternatively, put the onion and chicken through a meat grinder and mix together thoroughly with clean hands. Place in the refrigerator and chill for at least two hours.

2. Remove the mixture from the refrigerator, and form into about sixteen 2-inch balls with wetted hands. Set the balls on an oiled baking sheet as you finish them.

3. Bring the chicken 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.

4. Place a few dumplings in each serving bowl and add a big spoonful of the stock. Garnish with the mixed herbs and serve hot.