Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 1/2 cup shanklish cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic and cook until softened, about 5 minutes.
2. Add ground cumin, paprika, ground coriander, salt, and black pepper to the pot and stir to combine.
3. Drain the soaked chickpeas and add them to the pot along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 1 hour or until the chickpeas are tender.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the crumbled shanklish cheese, chopped parsley, and chopped mint. Cook for an additional 5 minutes or until the cheese is melted and the herbs are fragrant.
6. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 13g
- Saturated fat: 4g
- Cholesterol: 15mg
- Sodium: 1600mg
- Total carbohydrates: 38g
- Dietary fiber: 10g
- Sugars: 7g
- Protein: 16g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken or beef broth.
- Shanklish cheese can be substituted with feta or goat cheese.
- Fresh parsley and mint can be substituted with dried herbs.
Variations:
- Add diced carrots and celery to the soup for extra vegetables.
- Top the soup with croutons or toasted pita bread for added texture.
- Use different spices such as turmeric or cinnamon for a different flavor profile.
Tips and tricks:
- Soaking the chickpeas overnight will help them cook faster and more evenly.
- Use an immersion blender for easier blending and less mess.
- Adjust the seasoning to taste by adding more salt or pepper if needed.
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 a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
- Croutons, toasted pita bread, or a dollop of yogurt can be used as garnishes.
Pairings:
- Serve the soup with a side of crusty bread or a salad for a complete meal.
Suggested side dishes:
- Hummus and pita bread, roasted vegetables, or a Mediterranean salad would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to soak the chickpeas overnight to ensure they are fully cooked and safe to eat.
Food history:
- Shanklish cheese is a traditional Middle Eastern cheese made from cow or sheep milk and aged with spices.
Flavor profiles:
- This soup has a warm and spicy flavor with a creamy and tangy finish from the shanklish cheese.
Serving suggestions:
- Serve the soup as a starter or main course for a comforting and flavorful meal.
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Region: Lebanese