Ingredients with Measurements:
- 1 pound boneless chicken breast, cut into small pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh parsley
- 2 tablespoons lemon juice
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and cook for another minute.
3. Add the chicken and cook until browned on all sides, about 5 minutes.
4. Add the cumin, coriander, turmeric, paprika, salt, and black pepper and stir to coat the chicken.
5. Pour in the chicken broth and bring to a boil.
6. Reduce the heat and let simmer for 20 minutes.
7. Add the chickpeas and diced tomatoes and let simmer for another 10 minutes.
8. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.
9. Return the soup to the pot and stir in the cilantro, mint, parsley, and lemon juice.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 22g
Protein: 28g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Chickpeas can be substituted with white beans or lentils.
- Cilantro, mint, and parsley can be substituted with other fresh herbs such as basil or thyme.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add coconut milk for a creamier soup.
- Add diced carrots or celery for extra vegetables.
Tips and tricks:
- Use a blender or immersion blender to puree the soup for a smoother texture.
- Adjust the spices to taste.
- Add more broth if the soup is too thick.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprig of fresh herbs on top.
Garnishes:
Garnish with a dollop of plain yogurt or sour cream and a sprinkle of paprika.
Pairings:
Serve with crusty bread or naan.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F.
Food history:
Chatang soup is a traditional Afghan soup made with chicken, chickpeas, and spices.
Flavor profiles:
This soup is savory and slightly spicy with a hint of sweetness from the tomatoes.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Chinese