Ingredients with Measurements:
- 2 cups cooked chickpeas
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1/2 cup chopped fresh cilantro
- Salt and black pepper to taste
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add the minced garlic and sauté for another minute.
3. Add the tomato paste, red pepper paste, ground coriander, ground cumin, paprika, ground cinnamon, ground cloves, and cayenne pepper. Stir well and cook for 2-3 minutes.
4. Add the cooked chickpeas and vegetable broth. Stir well and bring to a boil.
5. Reduce the heat to low and simmer for 20-25 minutes until the chickpeas are tender.
6. Add the chopped cilantro and season with salt and black pepper to taste.
7. Serve hot with your favorite side dish.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 5g
- Carbohydrates: 40g
- Protein: 12g
- Fiber: 10g
Substitutions for ingredients:
- You can use canned chickpeas instead of cooked chickpeas.
- You can use chicken or beef broth instead of vegetable broth.
- You can use parsley instead of cilantro.
Variations:
- You can add diced carrots and celery to the recipe for extra flavor and nutrition.
- You can add diced potatoes to the recipe for a heartier meal.
- You can add a dollop of sour cream or yogurt on top of the soup for extra creaminess.
Tips and Tricks:
- You can make this recipe in advance and store it in the refrigerator for up to 3 days.
- You can freeze this recipe for up to 3 months.
- You can add more or less spices depending on your taste preference.
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 warmed through.
Presentation Ideas:
- Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sour cream or yogurt
Pairings:
- Serve with a side of crusty bread or rice.
Suggested Side Dishes:
- Crusty bread
- Rice
- Salad
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 thicken it up.
Food Safety Advice:
- Make sure to cook the chickpeas thoroughly to avoid any foodborne illnesses.
Food History:
- Kharcho is a traditional Georgian soup made with beef, walnuts, and sour plums. This recipe is a vegetarian version of the classic soup.
Flavor Profiles:
- Spicy, savory, and aromatic.
Serving Suggestions:
- Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Georgian