



Vegan Abgoosht and Gondi

Persian Chicken Soup with Chickpea Dumplings

by Sarah Farsh July 10, 2012





Gondi:

1 onion

1 pack firm tofu

2 cups garbanzo bean flour

juice 1 lemon

1 tbsp turmeric

1 tsp cumin

1 tsp pepper

1 tsp cardamom

1 tsp coriander

Abgoosht:

3 onions

5 hand size yellow potatoes

1 purple top turnip

1 lb carrots

1 lb celery

4 - 5 cups fresh cooked chickpeas (or canned, unsalted)

3 tbsp turmeric

1 tbsp coriander

1 tsp pepper

1 tsp cumin

juice of 5 - 6 lemons

5 dried limes (limu-omani) - optional

32oz vegetable stock In a food processor or VitaMix, blend all of the Gondi ingredients together until smooth. Add a little more garbanzo bean flour to the mix if you find it's too runny. Set aside.





In a large soup pot, dry saute onions and then add the rest of the veggies and all spices. Using a fork, poke a few holes into the dried limes (if you are using them) and place the dride limes into the pot. Add the beans and vegetable stock. Add in water to fill 3/4 of the pot - be sure to leave enough room for the dumplings! Once the water in the soup starts to boil, you can then start spooning the Gondi mixture into the pot like so:





spoon the chickpea mixture into boiling soup w/ 2 spoons

don't worry - they don't have to be a perfect ball shape.





dumplings will rise to the top of pot when done cooking, you can serve on their own in pita, or with the soup.





you can serve the abgoosht on its own with dumplings, or on rice.





Cook the dumplings in boiling water for 7-10min. You can test to see if the dumplings are done by fishing one out and giving it a try. Serve the dumplings with pita bread or one their own with fresh lemon or lime. Adding salt to taste. Serve the Abgoosht (soup) over basmati or brown rice.