SOUP

10 cups water
¼ teaspoon ground turmeric
¹/8 teaspoon pepper
1 teaspoon salt, or to taste
3 pounds chicken parts-legs, thighs, breast - loose skin and fat discarded
1 cup dried chick-peas, soaked in water overnight, drained

DUMPLING

1¼ cups ground, toasted chick-peas
1 pound lean veal, ground
1 tablespoon corn oil
¼ teaspoon pepper
¹/8 teaspoon ground turmeric
½ teaspoon ground cardamom
1 teaspoon salt
1 medium onion, grated
2-3 tablespoons water as needed

1. Bring the water for the soup to a boil in a large pan and add all the other ingredients. Cook over moderate heat for 35 minutes in preparation for the dumplings. Remove the chicken pieces and set aside.
2. Mix all the dumpling ingredients together preferably by hand, to make a moist but firm dough Prepare dumpling balls 2 inches in diameter. This makes 10 balls. Add these one at a time to the simmering soup and cook, uncovered, over low heat for 20 minutes.

Serve the warm soup, chicken and dumplings separately but at the same time. Serves 8.

Variation: One pound of ground chicken equally divided between breast and dark meat or ground beef may be substituted for the veal.