Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1 (14.5-ounce) can diced tomatoes
- 4 cups vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup uncooked long-grain white rice
- 2 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes.
3. Add the carrots and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4. Add the cumin, paprika, oregano, thyme, coriander, cinnamon, nutmeg, allspice, and cayenne pepper and cook, stirring, for 1 minute.
5. Add the tomatoes, vegetable broth, chickpeas, and rice and bring to a boil.
6. Reduce the heat to low and simmer, stirring occasionally, until the rice is cooked, about 20 minutes.
7. Stir in the lemon juice and season with salt and pepper, to taste.
8. Serve the soup garnished with the parsley.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 6g
Carbohydrates: 40g
Protein: 11g
Substitutions for Ingredients
- Olive oil: canola oil or coconut oil
- Onion: shallot or leek
- Carrots: sweet potato or parsnip
- Celery: fennel or celeriac
- Cumin: chili powder or curry powder
- Paprika: smoked paprika or chili powder
- Oregano: basil or marjoram
- Thyme: rosemary or sage
- Coriander: cumin or cardamom
- Cinnamon: allspice or nutmeg
- Nutmeg: mace or allspice
- Allspice: nutmeg or cinnamon
- Cayenne pepper: red pepper flakes or chipotle powder
- Vegetable broth: chicken broth or beef broth
- Chickpeas: black beans or lentils
- Rice: quinoa or barley
Variations:
- Add 1/2 cup of cooked diced chicken or turkey for a heartier soup.
- Add 1/2 cup of cooked diced potatoes for a creamier soup.
- Add 1/2 cup of cooked diced zucchini or squash for added texture and flavor.
Tips and Tricks:
- Use low-sodium vegetable broth to reduce the amount of sodium in the soup.
- If you don’t have all of the spices on hand, you can substitute with a store-bought spice blend such as garam masala or curry powder.
Storage Instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until warmed through.
Presentation Ideas:
Serve the soup in bowls with a dollop of plain yogurt and a sprinkle of fresh herbs.
Garnishes:
- Chopped fresh parsley
- Chopped fresh cilantro
- Chopped fresh mint
- Chopped toasted nuts
- Plain yogurt
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested Side Dishes:
- Roasted vegetables
- Baked potatoes
- Green salad
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, add more cooked rice or simmer the soup for a few minutes longer.
Food Safety Advice:
- Refrigerate the soup within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food History:
Öçpoçmaq soup is a traditional soup from Azerbaijan, a country in the Caucasus region of Eurasia. It is a hearty and flavorful soup made with vegetables, spices, and chickpeas.
Flavor Profiles:
This soup has a savory and slightly spicy flavor from the combination of spices. The vegetables add a sweetness and the chickpeas add a nutty flavor.
Serving Suggestions:
Serve the soup with a side of crusty bread or pita bread for dipping.
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