Saturday, November 28, 2009
Mohora (soup with chickpeas)
In Uzbekistan this soup is cooked in special occasions, weddings and for a special guests. Try to choose fresh and fat ribs.
2 carrots peeled and sliced in 5
2 onions peeled and sliced
2 potatoes peeled and quartered
2 tomatoes peeled and finely chopped
Salt to taste
2 bay leaves
Fresh chopped coriander leaves
Approximately one cup of chickpeas, soaked for 6 hours.
Soak your chickpeas with 1 tbsp of salt, take thrice more water than the amount of chickpeas as they will get bigger. Before putting it in soup, pour out the salty water and wash them finely with cold water.
Take a deep pan, pour 3 liters of cold water, put all the ribs and chickpeas, and bring water to boil. Scoop out all the foam, and reduce the heat. Let it simmer for 1 hour. Then put all the vegetables except potatoes. Bring to boil, take the foam, let it simmer for 1 hour. Add in potatoes and boil until they are ready. Then add all spices and salt, wait 10 min and take from the heat. Serve with fresh chopped coriander.
For more richer taste you can fry the onions and tomatoes separately in 3 tbs of olive or vegetable oil before adding them in to the soup.
I hope you will enjoy:)