Pea soup in pots
But you can't replace chickpeas in the recipe with regular peas.worth it. It is the chickpeas - a type of pea preferred in Western and Central Asia - that are the highlight of this delicious soup recipe. In shape, they resemble a ram's head with a bird's beak, which is why in Azerbaijan they are also called ram's peas. Compared to regular peas, chickpeas are more tender, less caloric and contain high-quality proteins and fats. They also contain magnesium, potassium, calcium and vitamins A and C. Due to the abundance of nutrients in their composition, chickpeas can improve digestion and heart function, and with regular use - reduce blood cholesterol levels and prevent cataracts. These are the amazing properties of this product! Azerbaijan is famous for its chickpea-based dishes. This type of pea is present in soup, side dish and salad recipes. Chickpeas have also been appreciated by vegetarians and people who fast. Chickpeas easily replace meat, have a pleasant nutty taste and are very filling.
The recipe for soup
For 6 pots you will need:
- lamb (brisket or neck) - 700 g
- dry chickpeas - 200 g
- potatoes - 6 pcs.
- onion - 4 pcs.
- tomato — 2 pcs.
- cherry plum - 6 pcs.
- mint - 2 tbsp.
- saffron - 6 stamens
- parsley and cilantro - 4 tbsp.
- salt, pepper - to taste.
Despite all the positive properties of chickpeas, itThere is one peculiarity - it takes a very long time to cook. Therefore, if you want to try piti soup for lunch, then you should soak the chickpeas in cold water overnight. In the morning, drain the water and rinse the chickpeas. Cut the lamb into 30-40 g pieces and put them in pots so that there are 3-4 pieces in each. Then add the chickpeas to the pots, fill them ¾ with water and put them in the oven to simmer for 40 minutes. When the meat and chickpeas are half-cooked, take the pots out, add potatoes, onions, tomatoes and cherry plums. It is better to take small potatoes and put them in whole tubers. If you take large ones, then cut them into four parts. Cut the tomato and onion into cubes. If the onions are small, then they can also be added whole. Cherry plums are added to give the soup a "sourness". The peculiarity of cherry plum is that it has little sugar and a lot of malic and citric acids. It is better to use fresh fruits, but dried ones are also suitable for soup. If you can’t buy cherry plum, add some lemon juice. Then you need to add water to the pots, salt to taste and put in the oven for 30 minutes. The peculiarities of Azerbaijani soups are their spicy taste and unusual aroma, so spices are always present in the recipes. At the end of cooking, put herbs, pepper, mint and saffron in each pot, cover with lids and keep in the oven for another 5 minutes. Mint will give a refreshing taste, saffron - an appetizing yellowish hue. Saffron is a very useful spice that helps digest food and relieve irritation in the stomach. However, it should be added in small quantities, otherwise the soup will turn out bitter. An important ingredient in the preparation of piti is your good mood. It will serve as an excellent dressing. Your guests will be pleased with the soup and will ask you to share the recipe. Here is such a simple recipe! Piti soup should be served hot in the pots in which it was cooked.
