We love chickpeas, soups and pretty much anything spicy...so seeing that this dish has all three going on it's really no surprise that it's one of our favorite winter dishes. It's one of those rustic dishes that kind of tastes like home, no matter where you're from. Super simple ingredients, relatively easy preparation and delicious. One thing to note though...I would consider this more of a soup than a stew because the broth is thin, but since it's served over bread I've stuck with calling it stew.
The original recipe, shown below, is from the Bon Appétit February 2012 issue and we've pretty much been making it consistently since then. Usually when I share recipes here I like to share my own adaptions that I think make them even better, but to be honest this one is so good in it's original form that it's pretty much identical to what you'll find here on the Bon Appétit website.
Two changes I do usually make though; I double the recipe since it only makes about 4 servings and I roast my own peppers instead of buying pre-roasted peppers. Roasting your own peppers is so easy, cheap and makes your hose smell so good that I strongly recommend it. As long as you have a gas stove you can follow my tutorial for how to do it included in this recipe...and then I promise, you'll never pay a premium for roasted red peppers again!
Christian and I often joke that we must have been Mexican in our past lives because we absolutely love anything Mexican inspired...and the spicier the better! We've mastered our very own version of Posole and make Eva Longoria's Tortilla Soup, which is always quite a hit. While we love both of these soups, we've been making them for years so when I first saw this recipe in Bon Appétit described as a fresh new take on Tortilla Soup, I knew we had to give it a try. I sure am glad that I did, because it is fantastic. Pretty different from your traditional chicken tortilla soup but still spicy and super satisfying. The chile-mint salsa is a winner and really makes the soup, but beware because a little bit goes a long way!
Since we enjoyed this dish so much I know we're going to make it pretty often, so I would likely adapt the original recipe to make it a bit quicker and easier without sacrificing too much taste (in my opinion). So while the core of the original recipe is based around cooking the whole chicken in the broth you'll see below that I'm making a few adjustments to make it easier and healthier. Otherwise, this recipe is just perfect and delicious as is!
This is an oldie but a goodie...filed away in my “Suz’s Recipes” document that I've been creating for as long as I've been cooking. So old that I can’t even recall where it’s from, so apologies if I’m not giving credit where it’s due! It’s a super basic recipe but really yummy, healthy and soul satisfying!
This might have been our favorite discovery in Thailand. I had read about this soup, that was mostly found in Chiang Mai, before we even left the U.S. and I knew I had to try it. I’m a sucker for regionally specific foods and I love me some noodles. When we got to Chiang Mai a local friend we made at the hotel told us of a place around the corner where we had to go to get Khao Soi...funnily enough it was also in my guide book and the place that I had earmarked. So my choice being corroborated by a local, we headed to Huen Phen for dinner, our bellies growling with excitement.
Unfortunately we missed the memo...Khao Soi is a lunch time dish only, so we were out of luck for dinner. We ate there anyway and had a fabulous meal, but my mind was nervously churning. We only had one day left in Chiang Mai and we were in a cooking class from 9am until 1:30pm and Huen Phen was only open for lunch until 3 everyday. So our only chance was to force our already over-filled bellies coming from our cooking class to stretch a little bit more so we could try the famed Khao Soi from the best in the area. Were we up for the challenge? You bet! And we’re we ever so glad that we didn’t give up our quest for Khao Soi...it is now one of our absolute favorite Thai foods and I think it will be yours too!
A few adaptations that I made to the recipe below are as follows: