Ingredients with Measurements:
- 1 pound lamb meat, cut into small pieces
- 1 onion, chopped
- 1 cup chickpeas, soaked overnight
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 4 cups water
- 1 pound fresh spinach, chopped
- 2 tablespoons olive oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the lamb meat to the pot and cook until browned on all sides, about 10 minutes.
3. Add the soaked chickpeas, salt, black pepper, turmeric, cumin, coriander, paprika, cinnamon, nutmeg, and cardamom to the pot. Stir to combine.
4. Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour.
5. After 1 hour, add the chopped spinach to the pot and stir to combine. Cover the pot and simmer for an additional 30 minutes.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a ladle, transfer the piti to serving bowls.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 18g
Protein: 30g
Carbohydrates: 45g
Fiber: 12g
Sugar: 8g
Sodium: 650mg
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb meat.
- Canned chickpeas can be used instead of soaked chickpeas.
Variations:
- Add diced potatoes to the pot for a heartier meal.
- Use kale or Swiss chard instead of spinach.
- Add a dollop of yogurt on top of each serving for a creamy finish.
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time.
- Use a wooden spoon to stir the piti to avoid breaking up the chickpeas.
- Adjust the spices to your liking.
Storage instructions:
Store leftover piti in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the piti in a pot over medium heat until heated through.
Presentation ideas:
Serve the piti in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or cilantro
Pairings:
Serve with crusty bread or rice.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Hummus and pita bread
Troubleshooting advice:
- If the piti is too thick, add more water to the pot.
- If the chickpeas are not cooked through after 1 hour, continue simmering until tender.
Food safety advice:
- Make sure the lamb meat is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Piti is a traditional Azerbaijani soup made with lamb meat and chickpeas. It is typically served with bread and herbs.
Flavor profiles:
The piti has a warm and spicy flavor with a hint of sweetness from the cinnamon and nutmeg.
Serving suggestions:
Serve the piti in individual bowls with a side of bread and a salad.
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Region: Moroccan