4literschicken stock (chicken broth or chicken bouillon)
300gramschickpeas (garbanzo beans)
1cupwhite rice - use long grain
1largeyellow onion
3-4threadsaffron
1tablespoonOlive oil
1pinchSalt - to taste
Gondi Meatballs Ingredients
½kilogramground chicken (minced chicken)
150gramschickpea flour
½cupolive oil
3threadssaffron
1teaspoonwhite pepper - ground
1teaspooncardamom - ground
1teaspoonturmeric - ground
1teaspoonsalt
Instructions
Soak the chickpeas for 8-10 hours in cold water. Drain the water, put the chickpeas in a saucepan and pour 1 liter of fresh water and bring to a boil. Again drain the water, pour 1 liter of cold water and bring to a boil. Repeat the procedure with chickpeas three times. This will help the peas become soft.
Pour 2 cups of boiling water, add salt and simmer until tender.
Peel the onions and cut them into thin rings. Preheat a frying pan with olive oil, then fry the onions over medium heat, stirring, until golden brown, 5-7 minutes.
In a saucepan, heat the broth, add fried onions and chickpeas, then bring to a boil. Reduce the heat to a minimum.
Put the saffron for soup and Gondi in a cup and add 2 tablespoons of hot broth. Allow standing for 10 min. Pour half of the infusion and threads of saffron in the broth and the remaining meat.
Cook the Gondi. Grate the onion or grind in a food processor. Mix the onion with minced chicken, chickpea flour, saffron infusion, and season with salt and spices. Moisten hands with water and knead well. Cover the bowl with the stuffing with cling film and refrigerate for 30 minutes.
Form the minced meatballs into a slightly smaller size than a tennis ball, and do not squeeze the stuffing.
Slightly increase the heat under the broth to lightly boil, and lower Gondi. When the broth boils again, reduce heat to a minimum and simmer the soup for about 1 1/2 hours.
Serve on a plate, put rice and 2 meatballs and pour a ladle of broth with chickpeas.