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Turmeric-Lemon Ghondi

Turmeric-Lemon Ghondi

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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Servings

6 Servings

Ingredients

  • 1 cup chickpea garbanzo flour
  • Zest of 1 lemon save lemon for broth
  • 3/4 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cardamom
  • 1 inch peeled fresh turmeric peeled and grated in the microplane or 1 teaspoon ground turmeric
  • 1 lb. ground chicken or turkey breast
  • 1/4 cup olive avocado or coconut oil
  • 4 cups chicken/turkey broth or water
  • 1 inch peeled fresh turmeric peeled and grated in the microplane or 1 teaspoon ground turmeric
  • 1 1/2 teaspoons salt or as needed if broth is salted
  • 1 cup cooked chickpeas
  • 1 10 oz package  frozen peas
  • Juice of 1 lemon or more to taste
  • 4 cloves of black garlic peeled and very thinly sliced

Instructions

  • Start cooking the broth: In a large pot, place the broth or water, salt (optional), and the turmeric and bring to a simmer. 
  • Meanwhile, make the dumplings. In a large bowl, whisk the chickpea flour, lemon zest, salt, cumin, cardamom and turmeric until evenly distributed. Add the ground meat and oil into the chickpea flour mixture. Mix well with your hands or a spatula.
  •  Wet your hands in water and form balls of the desired size (although keep them all uniform in size) and place them in the simmering broth.
  •  Cook dumplings until they start floating on the surface of the broth. Time will vary depending on their size, but it would be about 30 minutes.
  •  Right before serving, add cooked chickpeas, frozen peas, and lemon juice into broth, taste for seasoning and adjust salt and lemon, if needed. Serve right away.
  •  Top each serving with a few slices of black garlic. Enjoy!
  • Variations:
  • If you like lighter dumplings, substitute the oil for 4 large egg whites beaten to soft peaks. Fold them gently into the meat mixture and form the balls 
  • Add frozen artichoke bottoms instad of along the peas