Ingredients with Measurements:
- 1 lb lamb meat, cut into small pieces
- 1 cup chickpeas, soaked overnight
- 2 onions, chopped
- 3 garlic cloves, minced
- 3 tomatoes, chopped
- 1 tbsp tomato paste
- 1 tsp red pepper flakes
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups water
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large pot with lid
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, sauté the onions and garlic over medium heat until translucent.
2. Add the lamb meat and brown on all sides.
3. Add the chickpeas, tomatoes, tomato paste, red pepper flakes, cumin, salt, and black pepper. Stir well.
4. Pour in the water and bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 2 hours or until the lamb and chickpeas are tender.
6. Remove the pot from the heat and let it cool for 10 minutes.
7. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches.
8. Return the soup to the pot and reheat over low heat.
9. Stir in the chopped parsley and cilantro.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 10 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6.
Nutritional information:
Calories per serving: 320
Fat: 12g
Carbohydrates: 28g
Protein: 25g
Sodium: 480mg
Fiber: 8g
Sugar: 6g
Substitutions for ingredients:
- Lamb meat can be substituted with beef or veal.
- Chickpeas can be substituted with white beans or lentils.
- Red pepper flakes can be substituted with cayenne pepper or paprika.
- Fresh parsley and cilantro can be substituted with dried herbs.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use lamb bones to make a bone broth base for the soup.
- Add a dollop of sour cream or yogurt on top of each serving.
- Garnish with croutons or toasted bread.
Tips and tricks:
- Soak the chickpeas overnight to reduce cooking time.
- Brown the lamb meat well for extra flavor.
- Use a blender or immersion blender to achieve a smooth texture.
- Adjust the seasoning to taste.
Storage instructions:
Store the 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 with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with croutons, toasted bread, or a dollop of sour cream or yogurt.
Pairings:
Pair with a crusty bread and a side salad.
Suggested side dishes:
Serve with a side salad of mixed greens, tomatoes, and cucumbers.
Troubleshooting advice:
- If the soup is too thick, add more water to achieve the desired consistency.
- If the soup is too thin, simmer uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the lamb meat is cooked to an internal temperature of 145°F.
- Store the soup in the refrigerator within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
Piti is a traditional Azerbaijani soup made with lamb meat and chickpeas. It is a hearty and flavorful dish that has been enjoyed for centuries.
Flavor profiles:
The soup has a rich and savory flavor with a hint of spice from the red pepper flakes and cumin.
Serving suggestions:
Serve the soup hot with a side of crusty bread and a salad.
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