Bring 6 cups of water and the chicken legs to boil. As foam builds, skim the top with a slotted spoon.
Lower to simmer. Add the cumin seed, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon turmeric, bay leaves, and quartered onion. Let the chicken simmer ~20 minutes. After 20 minutes discard the bay leaves and quartered onion.
In the meantime, mix the ground poultry, grated onion, ½ cup water, ¼ cup oil, matzo meal, ground cumin, ¼ teaspoon turmeric, salt, pepper, and chickpea powder. Mix thoroughly without over-mixing. The mixture should be soft and elastic.
When the chicken broth is ready, remove the chicken from the pot. Bring the water back to a rolling boil.
Make golf ball size balls from the ground poultry mixture. Add to the boiling broth.
Add the chickpeas to the broth.
Bring to boil. Add the chicken back to the pot. Lower to a simmer.
Simmer 30-40 minutes.
Garnish with your favorite herbs (optional). Noush-ie-jan!
The texture of the ground mixture should be elastic and soft. Serve with basmati rice or enjoy as a soup.I prefer using ground dark meat. It has more flavor and fat.You can freeze the gondi dumplings on a baking sheet. When frozen, transfer to a sealable bag or container. Keeps in the refrigerator for up to 3 months.