Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1/2 cup rice
- 1/2 cup plain yogurt
- 4 cups water
- 1 tablespoon dried mint
- 1 tablespoon dried dill
- Salt and pepper to taste
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 chopped tomatoes and cook for a few minutes until they start to break down.
3. Add the soaked chickpeas, rice, and water to the pot. Bring to a boil and then reduce heat to a simmer.
4. Cook for about 30-40 minutes or until the chickpeas and rice are tender.
5. Remove from heat and let cool slightly.
6. Using an immersion blender or regular blender, blend the soup until smooth.
7. Return the soup to the pot and stir in the yogurt, dried mint, and dried dill.
8. Season with salt and pepper to taste.
9. Serve hot or cold.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Serve hot or cold.
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 4g
- Carbohydrates: 43g
- Protein: 12g
- Fiber: 10g
Substitutions for ingredients:
- Canned chickpeas can be used instead of dried chickpeas.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add cooked shredded chicken for a heartier soup.
- Use vegetable broth instead of water for a vegetarian version.
- Add chopped spinach or kale for extra nutrition.
Tips and tricks:
- Soaking the chickpeas overnight will help them cook faster and more evenly.
- If the soup is too thick, add more water or broth to thin it out.
- Adjust the seasoning to your taste.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat on the stovetop or in the microwave until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of yogurt and a sprinkle of fresh herbs.
Garnishes:
- Fresh herbs, such as mint or dill
- Yogurt
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the chickpeas are not tender enough, cook for a few more minutes until they are.
Food safety advice:
- Make sure to soak the chickpeas overnight to ensure they are fully cooked and safe to eat.
Food history:
- Dovga is a traditional Azerbaijani soup made with yogurt, herbs, and vegetables.
Flavor profiles:
- Tangy, creamy, and savory
Serving suggestions:
- Serve hot or cold as a light meal or appetizer.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Azerbaijani
Taste: Savory, Tangy, Herbaceous, Spicy, Earthy