Joan Nathan Chickpea Soup Recipe : A Flavorful Classic
Equipment
- Large skillet or Dutch oven For searing the protein and simmering the sauce
- Cutting Board For chopping onions, garlic, and other ingredients
- Sharp Knife Essential for slicing ingredients evenly
- Measuring spoons For accurate seasoning and ingredient portions
- Wooden spoon or spatula For stirring the sauce and preventing sticking
Ingredients
- 2 lbs Chicken thighs Bone-in skinless for better flavor
- 3 tbsp Aji Amarillo paste Adjust based on spice preference
- 1 large Onion Finely chopped
- 4 cloves Garlic Minced
- 2 tbsp Olive oil Extra virgin
- 1 tbsp Lime juice Freshly squeezed
- To taste — Salt & black pepper Adjust as needed
Instructions
Prepare the Ingredients:
- Rinse the chicken thighs and pat them dry.
- Mince the garlic, chop the onion, and measure out the Aji Amarillo paste.
Marinate the Chicken:
- Season the chicken with salt, black pepper, and lime juice.
- Let it rest for 20 minutes for better flavor absorption.
Cook the Aromatics:
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Sauté the chopped onions for 3-4 minutes until translucent.
- Add the minced garlic and cook for 1 minute.
Add the Aji Amarillo Paste:
- Stir in the Aji Amarillo paste and cook for 2-3 minutes to release its flavors.
Sear the Chicken:
- Push the sauce to one side of the skillet and add the chicken thighs.
- Sear each side for 3-4 minutes until golden brown.
Simmer the Dish:
- Spread the sauce over the chicken thighs to coat them evenly.
- Reduce heat to low, cover the skillet, and let it simmer for 25-30 minutes, stirring occasionally.
Final Touches:
- Taste and adjust salt, pepper, or lime juice if needed.
- Garnish with chopped parsley or cilantro for extra freshness.
Serve & Enjoy:
- Serve hot with steamed rice, quinoa, or boiled potatoes.
Notes
Recipe Notes:
- Adjusting Spice Level: If you prefer a milder dish, reduce the Aji Amarillo paste to 1-2 tablespoons or mix it with yellow bell pepper puree.
- Substitutions: If Aji Amarillo paste is unavailable, use a blend of yellow bell peppers and a pinch of cayenne for a similar flavor.
- Enhancing the Sauce: For a richer, creamier texture, add 2 tablespoons of heavy cream or coconut milk at the end of cooking.
- Best Side Dishes: Serve with steamed rice, quinoa, or boiled potatoes to absorb the flavorful sauce.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water if needed.
- Make-Ahead Tip: The sauce can be prepared a day in advance and stored in the fridge. This helps deepen the flavors.