Ingredients with Measurements:
- 1 cup quinoa
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken or vegetable broth
- 1 can chickpeas, drained and rinsed
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup lemon juice
- 2 eggs
- 1/2 cup plain yogurt
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse quinoa in a fine-mesh strainer and set aside.
2. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
3. Add chopped tomatoes, paprika, cumin, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
4. Add quinoa and broth to the pot and bring to a boil. Reduce heat and simmer for 20 minutes.
5. Add chickpeas, parsley, mint, and lemon juice to the pot and cook for another 5 minutes.
6. Use an immersion blender or transfer the soup to a blender and blend until smooth.
7. In a small bowl, whisk together eggs and yogurt. Slowly add a ladleful of the hot soup to the egg mixture, whisking constantly to temper the eggs.
8. Pour the egg mixture back into the soup and stir well. Cook for another 5 minutes, stirring occasionally.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 6.
Nutritional information:
Per serving:
Calories: 290
Fat: 10g
Carbohydrates: 37g
Fiber: 8g
Protein: 14g
Substitutions for ingredients:
- Quinoa can be substituted with rice or bulgur.
- Chickpeas can be substituted with white beans or lentils.
- Parsley and mint can be substituted with cilantro or dill.
- Lemon juice can be substituted with lime juice.
Variations:
- Add diced carrots and celery for extra vegetables.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add cooked chicken or lamb for a meat version.
Tips and tricks:
- Rinse quinoa well to remove any bitterness.
- Use an immersion blender for easier blending and less mess.
- Be sure to temper the eggs before adding them to the soup to prevent curdling.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls and garnish with a dollop of yogurt and a sprinkle of chopped herbs.
Garnishes:
- Yogurt
- Chopped herbs
- Lemon or lime wedges
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the eggs thoroughly to prevent foodborne illness.
Food history:
Analı Kızlı Soup is a traditional Turkish soup made with lamb, chickpeas, and bulgur. This recipe is a modern twist on the classic dish, using quinoa instead of bulgur and adding tomatoes and eggs.
Flavor profiles:
This soup is savory, tangy, and slightly spicy, with a creamy texture from the yogurt and eggs.
Serving suggestions:
Serve hot with crusty bread and a side salad for a complete meal.
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Region: Turkish