Amach Nakhod is one of the most delicious and healthiest soups in Iran, prepared in various parts of the country. To view the complete, step-by-step recipe for making Amach Nakhod, stay with us on Saad News.
Amach Nakhod is one of the simplest and most beneficial soups for all seasons. It is one of the most popular traditional soups and is considered a relatively light dish since it does not contain bulky legumes, and its cooking time is much shorter compared to other soups.
Ingredients for Amach Nakhod:
1 cup soaked chickpeas
1 medium onion
1 bulb of garlic
1 small cup of wheat flour
8 cups of water
Salt, pepper, and turmeric to taste
2 medium potatoes
How to make Amach Nakhod:
Start by placing the soaked chickpeas and peeled garlic into a food processor until they reach a semi-crushed texture.
Sauté the onion with salt and spices in oil. Peel the potatoes, cut them into small cubes, and sauté them with the onions for a little while.
Add the crushed chickpeas and garlic to the pot, then pour in 7 cups of water. Let it simmer on medium heat for about 30 minutes, until the chickpeas and potatoes are fully cooked and the water reduces.
In a separate cup, dissolve the wheat flour in one cup of warm water, then add it to the pot. Stir continuously for about 5 minutes until the flour is fully mixed.
Reduce the heat and let it cook for another 10 minutes to eliminate the raw flour taste. Be careful not to let it burn at the bottom.
Chickpea’s Nature:
Chickpeas are considered hot and dry. Some of their complements (musalihs) include dill, cumin, vinegar, poppy seeds, rosewater, salt, and mustard powder.
Side Effects of Chickpeas:
Chickpeas are full of benefits, but they should not be consumed excessively. One of the side effects of chickpeas is that they are gas-producing and can cause bloating. Additionally, chickpeas are hard to digest, and in people with sensitive stomachs, they may cause issues. To reduce bloating, soak them in water for several hours before cooking.
