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Reprinted with permission from The Book of New Israeli Food by Janna Gur. Copyright © 2007. Published by Schocken Books, a division of Random House, Inc.
The Broth:
2 chicken legs
1 cup chickpeas soaked in water overnight
2 onions, peeled
2 zucchinis cut into large chunks
1 teaspoon turmeric
Salt
The Gondi:
2 onions, grated and squeezed
1 pound 2 ounces (500 g) ground chicken, preferably deboned chicken thighs
1 cup dry powdered chickpeas (available in healthfood and spice shops)
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon turmeric
Salt and white pepper
1/4 cup oil
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 tihleigh
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