Ingredients with Measurements:
- 1 lb lamb meat, cut into small pieces
- 1 cup chickpeas, soaked overnight
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups water
- 2 tbsp vegetable oil
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the lamb meat and cook until browned on all sides, about 5 minutes.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3 minutes.
3. Add the tomato paste, cumin, coriander, paprika, salt, and black pepper to the pot and stir to combine.
4. Add the soaked chickpeas and water to the pot and bring to a boil.
5. Reduce the heat to low, cover the pot with a lid, and simmer for 2 hours, stirring occasionally.
6. After 2 hours, remove the lid and use a wooden spoon to mash the chickpeas against the side of the pot to thicken the soup.
7. Add the lemon juice and chopped parsley to the pot and stir to combine.
8. Serve hot with crusty bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 2 hours and 10 minutes
Temperature:
- Medium-high heat for browning the lamb meat and cooking the onion and garlic
- Low heat for simmering the soup
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 16g
- Protein: 28g
- Carbohydrates: 35g
- Fiber: 9g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb meat
- Canned chickpeas can be used instead of soaked chickpeas
- Dried parsley can be used instead of fresh parsley
Variations:
- Add diced potatoes or carrots to the soup for extra vegetables
- Use different spices such as turmeric or cinnamon for a different flavor profile
- Add a dollop of sour cream or yogurt on top of the soup for extra creaminess
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time
- Use a wooden spoon to mash the chickpeas against the side of the pot to thicken the soup
- Adjust the seasoning to taste
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 medium heat until heated through
Presentation ideas:
- Serve the soup in individual bowls with a sprig of parsley on top
Garnishes:
- Fresh parsley
- Sour cream or yogurt
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out
- If the soup is too thin, mash more chickpeas against the side of the pot to thicken it
Food safety advice:
- Make sure the lamb meat is cooked to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Piti is a traditional Azerbaijani soup made with lamb meat and chickpeas
Flavor profiles:
- Savory, earthy, and slightly spicy
Serving suggestions:
- Serve hot as a main course for lunch or dinner
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Taste: Savory, Tangy, Oniony, Hearty, Comforting