Chicken Soup With Gondi (Iranian Chicken And Chickpea Dumplings)

Ingredients

• 2 quarts caned or homemade low-sodium chicken broth
• 1 medium carrot, chopped into 1/2-inch dice (about 1 cup)
• 1 medium leek, white parts only, split lengthwise in quarters, chopped into 1/4-inch segments (about 1 cup)
• 1 large celery stalk, chopped into 1/4-inch segments (about 1 cup)
• 1 medium potato, peeled and cut into 1/4-inch dice (about 1 cup)
• 1 (15-ounce) can chickpeas, drained
• 1 small onion, grated on the large holes of a box grater (about 1/2 cup)
• 3/4 pound ground chicken legs and thighs
• 1/2 cup matzo meal
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cardamom pods (2 pods)
• 3 to 4 tablespoons water, as needed
• kosher sald and freshly ground black pepper
• 1 small bunch chives, cut into 1/2-inch segments (about 1/4 cup)