I keep seeing recipes for chickpea soup lately. I've never had it, so I gave it a shot. Yowza.
1 boneless skinless chicken breasts
Santa Maria seasoning
1 can chickpeas
2 chipotle in adobo, chopped
1/2 red onion, chopped small
2 garlic cloves, chopped
1/2 lb linguica, chopped
1 cup chicken stock
1 tsp oregano
1 tsp paprika
1 tsp cumin
1/4 cup dry sherry
Pour olive oil on the chicken then sprinkle with the seasoning. Throw it in the oven for 25 minutes. Pull it out, cool slightly and shred or chop up.
While the chicken is in the oven, add the onion and garlic to the pan and saute for a few minutes. Add the linguica and cook for two minutes. Add the oregano, paprika, cumin and chipotle and continue cooking for two minutes. Once everything gets all nice and brown, add the sherry and scrape up all the gunk from the bottom of the pot.
Once the sherry starts bubbling, add the chicken stock and the chickpeas. Let this boil for ten minutes. Add it the chicken and any accumulated juices and simmer together for at least ten minutes. Season with salt and pepper.
