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Vegan Gondi ( Chickpea Dumpling Stew )

Vegan Gondi ( Chickpea Dumpling Stew )

This Vegan Gondi ( Chickpea Dumpling Stew ) is a Persian-Jewish Shabbat hors d’oeuvres that I love to enjoy as a hearty meal. With dumplings made from ground cauliflower and chickpea flour. Who doesn’t like a warming hearty stew with comforting dumplings?

I love to try all sorts of dishes all over the world, as you might have noticed –  I have recipes inspired from all over the world. It’s because each cuisine is unique, and has got a lot to offer. Each country has got its own secrets and traditions when it comes to food. I am a foodie, I want to know!

Now, Gondi is traditionally made with chicken, but I tried to veganise it and used cauliflower instead of chicken. Worked great…you don’t need the chicken!

For this chickpea dumpling stew, you will need the following ingredients:
  • 1 lb. ground cauliflower
  • 6 oz. chickpea flour
  • 1 yellow onion grated
  • 1 yellow onion peeled and quartered
  • 1/4 cup flavorless oil like canola, avocado, or sunflower seed
  • 1 tbsp matzo meal panko, or breadcrumbs
  • 16 oz. canned chickpeas rinsed (optional: peeled)
  • 2 bay leaves
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp Cumin seed
  • Salt and pepper
  • Optional: fresh herbs for garnish

We also make our own stock here! No stock cubes required in this recipe. It’s a pretty simple one – we use the flavors from what we already got in the stew; the cauliflower, some spices and herbs, and a gentle simmer.

Shall we try it?
Do let me know how you found this Vegan Gondi ( Chickpea Dumpling Stew ) if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

Also, I would really appreciate if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan dishes! Click HERE to find out more!

Vegan Gondi ( Chickpea Dumpling Stew )

Vegan Gondi ( Chickpea Dumpling Stew )

A traditional Persian-Jewish Shabbat hors d'oeuvres that I like to enjoy as a hearty meal. Made from ground caulifrlower and chickpeas, this recipe from my mother holds a sweet spot in my heart
3 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 6
Calories 564 kcal


  • 1 lb. cauliflower
  • 6 oz. /170g chickpea flour gram flour
  • 1 yellow onion grated or finely chopped
  • 1 yellow onion peeled and quartered
  • 1/4 cup/58ml avocado oil
  • 16 oz./400g canned/tinned chickpeas rinsed
  • 2 bay leaves
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric + extra for the dumplings
  • 1 tsp Cumin seeds
  • 1/2 tsp Salt plus more for the dumplings
  • crackling of pepper
  • Fresh herbs for garnish optional


  • Bring 6 cups veg stock to the boil Lower to simmer. Add the cauliflower florets, the cumin seed, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp turmeric, bay leaves, and quartered onion.
  • Let it simmer for 20 minutes. After 20 minutes Remove the cooked cauliflower, and add it to a bowl. discard the bay leaves.
  • Mash the softened cauliflower, then add the grated onion, 1/4 tsp of turmeric, 1/4 cup oil, ground cumin, 1/4 tsp turmeric, 1/4 tsp of salt, and chickpea powder.
  • Mix thoroughly without over-mixing. The mixture should be soft and sticky. Spoon the mixture into balls, and drop them onto the stock.
    Add the chickpeas to the broth. Bring to boil. Then lower the heat. Simmer 15-20 minutes. Garnish with your favorite herbs (optional). Noush-ie-Jan.



Serve with basmati rice or enjoy as a soup.
Once the stew is cooled, store in the fridge for up to 3 days.
You can freeze the Gondi dumplings on a baking sheet. Keeps in the freezer for up to 3 months. When frozen, transfer to a sealable bag or container.


Calories: 564kcal
Keyword israel, traditional, veganmade
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1 Comment

  • Reply
    25 February 2022 at 17h12

    3 stars
    I added freshly ground coriander and cardamon to the “batter” and more ground coriander to the broth. I omitted the water from the gondi batter because the juice from the grated onion provided enough liquid and I substituted techina for the oil. The flavor was delicious but the gondi balls basically disintegrated in the broth while it was simmering…I was left with a thick slurry (I will serve this on top of basmati rice) I will try again adding more matza meal.

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