Instructions: Soup: Bring chicken and water to boil, skimming off any foam that forms on top. Add onions, peppers, salt and pepper to taste, turmeric and garlic. Simmer, covered, until chicken is cooked through, about 45 minutes. Cool and strain, reserving chicken and about 10 cups broth. Remove and discard chicken skin and bones. Cut meat into bite-size pieces.

Dumplings: Shred onions with grating blade in food processor. Combine onions and 2 cups chickpea flour and mix well. Add turkey, salt, pepper, turmeric and cardamom and mix well with hands. Add enough water, about 1/4 cup, to make sticky dough with consistency of meatballs. You should be able to stick your finger through it. Refrigerate 2 to 3 hours.

Dip hands in cold water and form 1 dumpling 2 inches in diameter for testing. Bring reserved chicken broth to boil. Adjust seasoning. Add test dumpling and simmer gently, 15 to 20 minutes. Let test dumpling cool, then taste for seasoning and texture. If too soft, add more chickpea flour; adjust seasoning if necessary.

Form remaining dough into dumplings 2 inches in diameter. Add dumplings and simmer gently, covered, until cooked through and floating, 15 to 20 minutes. Add chickpeas and reserved chicken pieces and simmer, covered, about 5 minutes. The dumplings may be served in soup or as an appetizer, wrapped in flatbread (taftan or lavash) and sprinkled with fresh herbs (mint, tarragon, cilantro, basil) and vinegar-pickled vegetables.

This recipe yields 8 servings.

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