Smoked Chickpea Bisque
This Mexican Bisque leans on cumin and garlic to do the heavy lifting. We smoke the Chickpea...
The kind of Mexican plate you make on repeat. tomatillo and jalapeno, a proper sear, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the tomatillo and jalapeno elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.
Stir in the cotija cheese and the rest of the tomatillo and jalapeno flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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