kosher salt & freshly ground black pepper, to taste
3 mediumonions (2 roughly chopped, 1 minced)
3 mediumcarrots, roughly chopped
2 garlic cloves, crushed
8 cupschicken stock
1 bay leaf
1 1/2lbsground chicken
1 1/2cupschickpea flour
2 1/2teaspoonsground turmeric
2 teaspoonsground coriander
1 1/2teaspoonsbaking soda
1/2teaspoonground cardamom
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Instructions
Heat 3 tbsp oil in an 8 quart saucepan over medium-high heat.
Season wings with salt and pepper; cook, turning once, until browned, about 13 minutes. Add roughly chopped onions, carrots, and garlic, and cook, stirring, until soft, about 8 minutes.
Add stock, bay leaf, and salt; bring to a boil. Reduce heat to medium; cook until slightly reduced, about 25 minutes. Strain broth, discard solids, and return broth to pan.
Meanwhile, heat remaining oil in a 12 inch skillet over medium-high heat. Add minced onion; cook until soft, 3–4 minutes. Transfer to a bowl and mix with remaining ingredients.
Using wet hands, divide mixture into six 3 inch balls. Bring broth to a simmer; add meatballs. Cook, partially covered, until cooked through, about 17 minutes.
To serve, divide broth and meatballs among 6 bowls.