Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight and drained
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 6 cups vegetable broth
- 1/2 cup bulgur wheat
- 4 cups fresh spinach, chopped
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the tomato paste, turmeric, cumin, and cinnamon and cook for 1 minute.
3. Add the chickpeas and vegetable broth and bring to a boil.
4. Reduce heat and simmer for 1 hour, or until chickpeas are tender.
5. Using an immersion blender or regular blender, puree half of the soup until smooth.
6. Add the bulgur wheat and simmer for 20 minutes, or until tender.
7. Add the spinach and cilantro and cook until wilted.
8. Season with salt and pepper to taste.
9. Serve hot with lemon wedges.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Simmer over medium-low heat.
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 3g
- Carbohydrates: 45g
- Protein: 13g
- Fiber: 12g
Substitutions for ingredients:
- Dried chickpeas can be substituted with canned chickpeas.
- Bulgur wheat can be substituted with quinoa or rice.
Variations:
- Add diced carrots and celery for extra flavor and nutrition.
- Use kale or Swiss chard instead of spinach.
- Add a dollop of plain yogurt or sour cream on top for creaminess.
Tips and tricks:
- Soak the chickpeas overnight for easier cooking.
- Use an immersion blender for easier pureeing.
- Adjust seasoning to taste.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with lemon wedges on the side.
Garnishes:
- Fresh cilantro or parsley.
Pairings:
- Serve with crusty bread or pita bread.
Suggested side dishes:
- Hummus and vegetables.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
Food safety advice:
- Make sure to soak the chickpeas overnight to ensure they are fully cooked and safe to eat.
Food history:
- Aush soup is a traditional Afghan soup that is typically served during the winter months.
Flavor profiles:
- Warm and comforting with a hint of spice.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Afghanistan