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Chicken Broth with Chickpeas |
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Serves: 4 Print this Recipe(Caldo de Pollo con Garbanzos) Category: Chicken and Turkey Soups Makes 4 to 6 servings This simple soup was served at a special dinner I attended, arranged by Chef Ricardo Muñoz as a finale for a group tour. It was one of the most unusual and enjoyable parties I've ever attended. A caravan of boats took a leisurely path along the historic canals of Xochimilco in Mexico City. We rode in the main boat, which also contained a long, festively decorated table. Then came the second boat, where musicians played, followed by a third boat, which contained a kitchen. When it was time for dinner, the kitchen boat pulled up alongside us and the team of cooks came aboard our boat to serve a truly memorable meal, including this wonderful rich chicken broth in handmade brown clay pottery mugs. A small bowl of condiments was passed around the table, for garnishing the soup. We followed the traditional method, and drank the broth first, then scooped out the chickpeas with a spoon. It is a wonderful soup, and you will love it too--for a fiesta or a simple meal. 6 cups Basic Chicken Stock 1 cup canned chickpeas (garbanzo beans), drained and rinsed Salt, to taste 2 to 3 serrano chiles, seeded, veins removed, and minced 2 tablespoons minced white onions 1/4 cup chopped fresh cilantro Lime wedges Prepare chicken stock. Strain and put 6 cups into a clean saucepan. Bring to a boil. Add the chickpeas and bring to a boil again; then reduce heat to low and simmer 1 minute. Add salt, if desired. Serve in heated mugs. Put the minced chiles, onion, and cilantro in small bowls. Put the lime wedges on a small plate. Pass the garnishes at the table. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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