Chicken Broth with Chickpeas
Caldo de Pollo con GarbanzosThis 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 hand-made 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.
Ingredients
Makes 4 to 6 servings
- 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 onion
- ¼ cup chopped fresh cilantro
- Lime wedges
Instructions
- 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.
