Saturday, February 23, 2013

Spicy Chickpea Soup

So I have a couple thoughts about this recipe: 

1. It is not a main course. (I don't think Pam Anderson was suggesting that it is)
2. If the title says spicy, it should be spicy. 

Don't get me wrong, I cannot eat super hot food. I love spicy, but I have just average tolerance for it. This dish, however, wasn't spicy. 

I made this recipe as a main course and the first thing my wife said was, "I wish it had chicken in it." 

So with that in mind, I made some modifications.

I added cayenne pepper, chicken, and served it over rice. It came out pretty darn good. 

For the chicken:

Juice of 4 limes
1 t granulated garlic
1 t salt
1/2 of a medium onion grated
4 boneless, skinless chicken breasts cut into 1-1/2 inch chunks

Marinate the chicken for at least 1 hour, preferably 2-3. Sauté 4-5 chopped garlic cloves in 1 T olive oil a minute or two, then turn up the heat (medium-high to high) and add the chicken and some of the marinade juice. 

Let the chicken "sear" for about 7 minutes, it shouldn't brown because of the juice, turning it to make sure all sides get some cook time. Drain off the remaining juice and add the chickpea soup to the pan. 

Simmer the sauce for 15-20 minutes. 

Serve over rice, garnish with scallions and yogurt like the recipe says. 

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