Ingredients with Measurements:
- 1 lb chicken breast, cut into bite-sized pieces
- 1 cup chickpeas, soaked overnight
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp red pepper flakes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups water
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
Special equipment needed:
- Large pot with lid
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic over medium heat until soft and translucent.
2. Add the chicken and cook until browned on all sides.
3. Add the chickpeas, tomato paste, red pepper flakes, cumin, coriander, salt, and black pepper. Stir to combine.
4. Pour in the water and bring to a boil.
5. Reduce heat to low and cover the pot. Simmer for 2 hours or until the chickpeas are tender.
6. Remove the pot from heat and let it cool for a few minutes.
7. Using an immersion blender or regular blender, puree the soup until smooth.
8. Return the pot to the stove and reheat the soup over low heat.
9. Add the chopped parsley and cilantro and stir to combine.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat for 2 hours.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 300
Fat: 5g
Carbohydrates: 35g
Protein: 30g
Sodium: 600mg
Fiber: 10g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or drumsticks.
- Chickpeas can be substituted with white beans or lentils.
- Parsley and cilantro can be substituted with other fresh herbs like dill or mint.
Variations:
- Add diced potatoes or carrots for extra texture and flavor.
- Use lamb instead of chicken for a more traditional piti recipe.
- Add a dollop of sour cream or yogurt on top of each serving for a creamy finish.
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time.
- Use a blender or immersion blender to puree the soup for a smoother texture.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh parsley or cilantro.
Garnishes:
Fresh herbs like parsley or cilantro, sour cream, or yogurt.
Pairings:
Serve with crusty bread or pita bread.
Suggested side dishes:
Roasted vegetables or a simple salad.
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce the liquid.
Food safety advice:
Make sure to cook the chicken and chickpeas thoroughly to avoid any foodborne illnesses.
Food history:
Piti is a traditional Azerbaijani soup that originated in the city of Sheki. It is typically made with lamb or beef and is slow-cooked for several hours with chickpeas and spices.
Flavor profiles:
This soup is savory and slightly spicy with a hint of sweetness from the tomato paste.
Serving suggestions:
Serve hot with a side of crusty bread or pita bread.
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Region: Moroccan