Putuk Soup
Soups • Armenian
Description
I've always known about the benefits of chickpeas, and when I decided to share this recipe with you, I got to know the main ingredient of my soup a little better. It turns out that chickpeas are not just healthy — they are an essential product. For soups and other dishes, many use dried chickpeas, soaking them in water for 12 hours beforehand. If you plan to make the soup in advance, this method is certainly an option. However, dried chickpeas can be harder to find than canned ones. Canned chickpeas can be found in any supermarket and, by the way, they don't lose their nutritional properties. The only difference will be in the flavor nuance, and that is quite minimal.
Ingredients
- Chickpea 15 oz
- Rack of Lamb 20 oz
- Potato 10 oz
- Tomatoes 5 oz
- Onion 5 oz
- Chickpea 1 piece
- Vegetable Oil 0 fl oz
- Butter 0 oz
- Cilantro 0 oz
- Fresh basil leaves 0 oz
Step-by-Step Guide
Step 1
Rinse the meat, cut it into medium-sized pieces, cover with cold water, and simmer over medium heat until cooked through.
Step 2
In a separate deep pot, sauté finely chopped onion and small pieces of peeled tomato in sunflower oil.
Step 3
Add the chopped potato. Sauté the mixture for 2–3 minutes.
Step 4
Add the cooked meat and chickpeas to the vegetables, pour in the strained broth, cover with a lid, and simmer for about 20–30 minutes. During the cooking process, add the spicy chili pepper. Three minutes before it’s done, add the butter and dried oregano, along with salt and pepper to taste.
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