Vegetarian Aji de Gallina
Experience the rich and vibrant flavors of Peru with Vegetarian Aji de Gallina, a plant-based twist on the classic Peruvian dish. This hearty recipe swaps shredded chicken for tender chickpeas, simmered in a creamy, golden aji amarillo sauce infused with garlic, onion, and Parmesan cheese. Yellow potatoes and white rice provide a comforting base, while garnishes of hard-boiled eggs and black olives add authentic flair to every plate. The subtle heat from the aji amarillo paste, combined with the nutty texture of walnuts, creates a satisfying, flavor-packed dish perfect for vegetarians craving bold, traditional cuisine. Easy to prepare in just under an hour, this recipe is a wholesome, crowd-pleasing option that will transport your taste buds straight to the heart of Peru. Keywords: vegetarian aji de gallina, Peruvian cuisine, creamy chickpea recipe, aji amarillo sauce, vegetarian comfort food.
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Recipe Information
Ingredients
- 2 cups chickpeas
- 2 yellow potatoes
- 2 tablespoons vegetable oil
- 1 yellow onion
- 2 garlic cloves
- 3 tablespoons aji amarillo paste
- 2 cups vegetable broth
- 1 cup evaporated milk
- 2 slices white bread
- 1 cup Parmesan cheese
- 0.5 cup walnuts
- 2 cups cooked white rice
- 2 hard-boiled eggs
- 8 black olives
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Pre-soak the chickpeas overnight or cook them until tender if using dried chickpeas. If using canned chickpeas, drain and rinse them thoroughly.
Peel and cut the potatoes into quarters, then boil them in a pot of salted water until tender. Drain and set aside.
Heat the vegetable oil in a large skillet over medium heat.
Finely chop the yellow onion and mince the garlic cloves. Add them to the skillet and cook until the onion is translucent, about 5 minutes.
Stir in the aji amarillo paste and cook for another 2-3 minutes until fragrant.
In a blender, combine the slices of white bread and vegetable broth. Blend until smooth and creamy.
Pour the bread mixture into the skillet with the onions and garlic. Stir to combine.
Add the evaporated milk, walnuts, Parmesan cheese, salt, and pepper. Stir well and let the sauce simmer gently for about 10 minutes to thicken.
Add the cooked chickpeas and mix together, ensuring they are fully coated in the aji sauce.
Simmer the mixture for another 5 minutes to allow the flavors to combine.
On serving plates, place a generous scoop of cooked white rice, scoop up the aji sauce with chickpeas, and top with a few pieces of boiled potato.
Garnish with slices of hard-boiled eggs and black olives. Serve immediately.
Nutrition Facts
Calories |
4354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.3 g | 323% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 27.1 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 13216 mg | 575% | |
| Total Carbohydrate | 420.2 g | 153% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 62.1 g | ||
| Protein | 140.8 g | 282% | |
| Vitamin D | 8.5 mcg | 42% | |
| Calcium | 2976 mg | 229% | |
| Iron | 91.9 mg | 511% | |
| Potassium | 4872 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
