Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cooked quinoa
- 1/2 cup golden raisins
- 1/2 cup chopped fresh parsley
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the carrots and celery and cook for another 5 minutes.
4. Add the cumin, coriander, turmeric, ginger, cinnamon, cardamom, nutmeg, and black pepper and cook for 1 minute.
5. Add the vegetable broth, diced tomatoes, chickpeas, quinoa, and raisins and bring to a boil.
6. Reduce the heat to low and simmer for 20 minutes.
7. Stir in the parsley and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 260
Fat: 5g
Carbohydrates: 45g
Protein: 10g
Substitutions for Ingredients
- Olive oil: canola oil or coconut oil
- Onion: leeks or shallots
- Garlic: garlic powder or garlic paste
- Carrots: sweet potatoes or parsnips
- Celery: fennel or celeriac
- Vegetable broth: chicken broth or beef broth
- Diced tomatoes: crushed tomatoes or tomato sauce
- Chickpeas: black beans or lentils
- Quinoa: brown rice or farro
- Golden raisins: dried cranberries or dried cherries
- Parsley: cilantro or basil
Variations:
- Add cooked chicken or shrimp for added protein
- Add cooked sweet potato or butternut squash for added sweetness
- Add fresh spinach or kale for added nutrition
- Add roasted red peppers for a smoky flavor
Tips and Tricks:
- Use pre-cooked quinoa to save time
- Use canned chickpeas to save time
- Use low-sodium vegetable broth to reduce sodium
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve in individual bowls with a dollop of Greek yogurt and a sprinkle of fresh parsley.
Garnishes:
- Greek yogurt
- Chopped fresh parsley
- Toasted pine nuts
- Crumbled feta cheese
Pairings:
- Grilled pita bread
- Roasted vegetables
- Hummus
Suggested Side Dishes:
- Roasted potatoes
- Green salad
- Roasted cauliflower
Troubleshooting Advice:
- If the soup is too thick, add more vegetable broth.
- If the soup is too thin, simmer for a few more minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Kabuni soup is a traditional dish from the Middle East. It is a hearty soup made with vegetables, chickpeas, and spices.
Flavor Profiles:
This soup has a savory flavor with hints of sweetness from the golden raisins. The spices add a warm, earthy flavor.
Serving Suggestions:
Serve with grilled pita bread and a side of roasted vegetables.
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Region: Albanian