Gondi (chickpea dumplings in tomato sauce)

Instructions

1. Finely chop the onion and garlic, then sauté them in the olive oil for 5 minutes over low heat without browning.
2. In a bowl, mix the chickpea flour with the parsley, cumin, turmeric, salt, pepper and half of the sautéed onion.
3. Gradually add 300 ml of lukewarm water, stirring until you get a soft, smooth dough. Let it rest for 15 minutes.
4. Shape into walnut-sized balls with wet hands.
5. Bring the broth to a gentle simmer in a large pot and carefully add the dumplings. Cook for 15 minutes at a low simmer.
6. Meanwhile, heat the neutral oil in a pan, add the remaining onion and the diced pepper, then cook for 5 minutes.
7. Stir in the grated tomatoes, tomato paste, paprika and sugar. Simmer for 10 minutes until the sauce is thick.
8. Pour the tomato sauce over the drained dumplings or into the broth, adjust the seasoning and serve hot.