Chickpea and chicken meatball soup (Medjool date gondi) from Sababa: Fresh, Sunny Flavors from My Israeli Kitchen (page 167) by Adeena Sussman

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Notes about this recipe

  • Eat Your Books

    Dried chickpeas soak 10 to 12 hours at room temperature or 24 hours in the refrigerator.

  • mzgourmand on September 09, 2025

    This was so flavorful - absolutely delicious! I was a little dubious about the dates but she is right and they add just the right note of complex sweetness. My only issue was that my meatballs fell apart during the final phase of cooking but soup/stew was not the worse for it. I also used really good chicken broth, which makes a difference.

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