Name: Aji De Gallina Without Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 cups cooked chickpeas; 4 medium Yukon gold potatoes, peeled and diced; 1 cup vegetable broth; 1/2 cup chopped walnuts; 1/2 cup grated Parmesan cheese; 1/2 cup evaporated milk; 2 tablespoons vegetable oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 2 tablespoons aji amarillo paste; 1 teaspoon ground cumin; 1 teaspoon dried oregano; Salt and pepper, to taste; Fresh parsley, for garnish; Sliced hard-boiled eggs, for serving; Cooked white rice, for serving

Instructions

In a large pot, heat vegetable oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Stir in the aji amarillo paste, ground cumin, and dried oregano, mixing well to combine the flavors for another 2 minutes.
Add the cooked chickpeas and diced potatoes to the pot, stirring them into the aromatic base mixture.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender.
Meanwhile, in a blender, combine the chopped walnuts, grated Parmesan cheese, and evaporated milk. Blend until you achieve a smooth and creamy sauce consistency.
Once the potatoes are cooked through, pour the walnut and cheese sauce over the chickpea and potato mixture in the pot. Stir well to coat everything evenly.
Season with salt and pepper to taste, adjusting as needed.
Let the Aji De Gallina simmer gently for an additional 5-10 minutes to allow the flavors to meld together.
Serve the Aji De Gallina without chicken hot over a bed of cooked white rice.
Garnish each serving with fresh parsley and slices of hard-boiled eggs for an authentic touch.

Ingredients

Instructions

Nutrition Facts

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