Golden Aji Chickpea Stew
Difficulty: Medium | Makes: 4-6 Servings
This dish is bright and flavorful! Our new Aji Amarillo Sofrito gives this comforting stew an exciting kick.
Ingredients
- 2 tablespoons Roland® Extra Virgin Olive Oil
- 1½ tablespoons Roland® Aji Amarillo Sofrito
- 1 tablespoon Roland® Preserved Lemon Paste
- 1 (13.5 oz) can Roland® Coconut Milk
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1½ teaspoons dried oregano
- 2 medium yellow potatoes, peeled and cubed
- 2½ cups cooked chickpeas (or 2 cans, drained and rinsed)
- 3 cups vegetable stock or prepared vegetable base
- Juice of 1 lime
- Kosher salt, to taste
- Kale, Swiss chard, or other leafy greens, to garnish
- Fresh mint, cilantro, or scallions, to garnish
- Toasted bread or grilled sourdough, to garnish
- Drizzle of chili oil or additional Aji Amarillo, to garnish
- Dollop of yogurt (dairy or non-dairy), to garnish
Directions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion and a pinch of salt. Cook until translucent, about 5–6 minutes. Add garlic, ginger, and oregano, cooking for another minute until fragrant
- Stir in the Roland Aji Amarillo Paste and cook for 1 minute to bloom the chili flavor. Add the Roland Preserved Lemon Paste and mix to combine
- Stir in the potatoes and chickpeas. Pour in the vegetable stock and bring to a boil. Reduce heat to a simmer, cover, and cook for 20–25 minutes or until the potatoes are fork-tender
- Stir in the coconut milk and simmer uncovered for another 5–8 minutes. Finish with fresh lime juice. Taste and adjust seasoning with salt
- For more body, mash some of the chickpeas into the broth or blend a ladleful and stir it back in. Greens can be stirred in during the last 5 minutes of cooking
- Serve in bowls or directly from a rustic soup pot. Garnish as desired with herbs, yogurt, chili oil, or toast on the side
