Heat 3 tablespoons of canola oil in an 8 quart saucepan over medium-high heat.

Season chicken wings with salt and pepper.

Cook the chicken wings, turning once, until browned (about 13 minutes).

Add roughly chopped onions, carrots, and garlic to the saucepan.

Cook, stirring, until vegetables soften (about 8 minutes).

Add chicken stock, bay leaf, and salt to the saucepan.

Bring the mixture to a boil.

Reduce heat to medium and cook until the broth is slightly reduced (about 25 minutes).

Strain the broth and discard the solids. Return the broth to the pan.

Heat the remaining canola oil in a 12 inch skillet over medium-high heat.

Add the minced onion to the skillet.

Cook until the onion softens (3-4 minutes).

Transfer the cooked onion to a bowl.

Mix the cooked onion with the ground chicken, chickpea flour, turmeric, coriander, baking soda, cardamom, salt, and pepper.

Using wet hands, divide the chicken mixture into six 3 inch balls.

Bring the broth to a simmer.

Add the meatballs to the simmering broth.

Cook, partially covered, until the meatballs are cooked through (about 17 minutes).

Divide the broth and meatballs among 6 bowls to serve.