Vegetarian Aji de Gallina

Discover the bold and comforting flavors of Vegetarian Aji de Gallina, a plant-based twist on a beloved Peruvian classic. This creamy and flavorful dish swaps the traditional chicken for tender chickpeas, creating a hearty and satisfying vegetarian option without sacrificing authenticity. A velvety aji amarillo sauce, made with a blend of bread, Parmesan, walnuts, and evaporated milk, is simmered to perfection with fragrant garlic and onions. Served over a bed of fluffy white rice and topped with earthy boiled potatoes, slices of hard-boiled eggs, and briny black olives, this dish is a harmonious blend of textures and flavors. Perfect for a nourishing weeknight dinner or an impressive meal for guests, Vegetarian Aji de Gallina brings a taste of Peru to your table in just under an hour.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Pre-soak the chickpeas overnight or cook them until tender if using dried chickpeas. If using canned chickpeas, drain and rinse them thoroughly.

Step 2

Peel and cut the potatoes into quarters, then boil them in a pot of salted water until tender. Drain and set aside.

Step 3

Heat the vegetable oil in a large skillet over medium heat.

Step 4

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.

Step 5

Stir in the aji amarillo paste and cook for another 2-3 minutes until fragrant.

Step 6

In a blender, combine the slices of white bread and vegetable broth. Blend until smooth and creamy.

Step 7

Pour the bread mixture into the skillet with the onions and garlic. Stir to combine.

Step 8

Add the evaporated milk, walnuts, Parmesan cheese, salt, and pepper. Stir well and let the sauce simmer gently for about 10 minutes to thicken.

Step 9

Add the cooked chickpeas and mix together, ensuring they are fully coated in the aji sauce.

Step 10

Simmer the mixture for another 5 minutes to allow the flavors to combine.

Step 11

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.

Step 12

Garnish with slices of hard-boiled eggs and black olives. Serve immediately.

Nutrition Facts

Serving size	(3364.7g)

Amount per serving	% Daily Value*
Calories	4396.9

Total Fat 240.8g	0%
Saturated Fat 56.2g	0%
Polyunsaturated Fat 56.5g
Cholesterol 510.0mg	0%
Sodium 13726.9mg	0%
Total Carbohydrate 450.5g	0%
Dietary Fiber 71.1g	0%
Total Sugars 71.3g
Protein 150.2g	0%

Vitamin D 301.6IU	0%
Calcium 3175.4mg	0%
Iron 93.9mg	0%
Potassium 5010.1mg	0%

*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.

Source of Calories

Fat: 47.4%

Protein: 13.1%

Carbs: 39.4%