• Trim the root end from the leek; cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons, enough to measure 1½ cups [3 cups]. Soak the half-moons in a medium bowl of cold water, stirring occasionally to loosen any dirt, and allow the dirt to settle at the bottom. Skim the leek from the surface of the water and pat dry.
• Peel and coarsely chop enough shallots to measure ¼ cup [½ cup].
• Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

Crack the egg into a large bowl. Using a fork or whisk, lightly beat until just blended. Stir in the gundi spice blend, chickpea flour, and shallots. Add the chicken, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch-wide round dumplings.

In a large sauce pot over medium-high heat, warm 1 to 3 teaspoons oil until hot but not smoking. Add the leek and mirepoix, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 4 minutes.
Add the vegetable broth and 2½ cups [4 cups] water and bring to a boil. Reduce to a vigorous simmer, add the chicken dumplings, and cook until firm and almost cooked through, 4 to 6 minutes after all the dumplings have been added to the pot. Stir in the fusilli and cook, stirring occasionally, until the fusilli is just tender and the dumplings are cooked through, 3 to 5 minutes.
When the soup is almost done, prepare the mint.

• Strip the mint leaves from the stems; coarsely chop the leaves.

When the dumplings are done, stir the mint into the soup. Remove from the heat and season to taste with salt and pepper.

Transfer the soup to individual bowls and serve.