Prep 20 mins
Cook 40 mins
This soup/stew is a bit spicy from the cayenne and sweet from the banana. Serve warm over rice (we prefer brown rice) with a leafy green salad. The measurements for seasonings are approximate as I unfortunately don't measure, so start small and adjust to your taste. This is even better the second day.
- 2 cups chicken stock
- 4 stalks celery (if small, or two large stalks)
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, chopped to 1/2 inch pieces
- 2 medium yellow onions, finely chopped
- 2 garlic cloves, finely chopped
- 3 bananas, ripe
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried rosemary
- 1⁄4 teaspoon cayenne (I added much more)
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup milk, warmed
- 1 (15 ounce) can garbanzo beans (chickpeas)
- 1 tablespoon butter
- In a saucepan, bring the chicken stock to a low boil. Slice the celery ribs down the center, then chop into thin pieces and add to the stock. Allow the celery to cook 5-10 minutes, or until it becomes tender. Turn off the heat and set aside.
- Place a large stockpot over medium heat and add the olive oil. When warm add the cubed chicken and cook through, allowing the bits to become slightly golden. Use a slotted spoon to remove the chicken (reserve aside in a bowl).
- After removing the chicken, add the chopped onion to stockpot. Cook until the onion is beginning to turn golden, then add the garlic and cook for another minute. You're ready to add the bananas! Just slice the bananas into manageable chunks then plop them into the onion/garlic goodness. Use a fork or a potato masher to break down the bananas. There will probably be some lumps--that's perfectly fine.
- Once mashed, add the spices and seasonings (ginger, thyme, rosemary, cayenne, salt and pepper). Make sure to start small and add more to taste. Remember that while you can always *add* more cayenne its near-impossible to remove!
- Let the newly-spiced banana mixture warm for a minute then add the milk, garbanzo beans, and reserved cooked chicken. Once this is thoroughly mixed, also add the reserved celery and chicken stock and the butter. All the kiddies should now be in the pool. Bring this up to a very low boil, and if necessary allow it to reduce until the liquid has a texture that is slightly creamy.
- Serve warm over rice.
I thought this was delicious. I added a bit more salt and garlic and replaced corn for the garbanzos but overall very delicious!
Quite tasty, though we all thought it needed something in the flavor and color areas. The banana taste was great and definitely something different, but still, there seemed to be somethng missing. As for color? I thought initially of diced red pepper, but that would only make it sweeter. In the end, I settled for a little extra cayenne on top (in addition to the 1/2 tsp. I used initially).