Caldo Tlalpeño (Spicy Chicken and Vegetable Soup with Chickpeas)

• 1 medium Yellow onion
• 3 cloves Garlic
• 3 medium Plum tomato, ripe
• 1 piece Chipotle pepper, dried
• 6 pieces Chicken thighs, bone-in, skin-on
• 1.5 liters Chicken stock
• 2 medium Carrot
• 1 medium Courgette
• 400 g Canned chickpeas
• 1 ½ tsp Fine sea salt
• 2 pieces Lime, juicy
• 20 g Fresh coriander

1. Finely chop the onion and slice the garlic. Roughly chop the tomatoes. Snip the chipotle pepper into a few pieces, shaking out some seeds if you want it milder.
2. Put the onion, garlic, tomatoes, chipotle, chicken thighs, chicken stock and fine sea salt into a large pot. Bring to a gentle boil, then reduce to a steady simmer and cook for 20 minutes, skimming any foam from the surface.
3. Meanwhile, peel and slice the carrots into bite-size pieces. Cut the courgette into bite-size pieces. Rinse and drain the chickpeas.
4. Lift out the chicken and set it on a board until cool enough to handle. Add the carrots to the pot and simmer for 8 minutes, then add the courgette and chickpeas and simmer for 5 to 7 minutes more, until the vegetables are tender but not mushy.
5. Pull the chicken from the bones and tear into bite-size pieces, discarding skin and bones. Return the chicken to the soup and simmer for 2 minutes to heat through. Taste and adjust with a little more salt if needed.
6. Finely chop the coriander and squeeze the limes. Take the pot off the heat and stir in most of the lime juice, then add most of the coriander. Serve hot with the remaining coriander and lime juice at the table.

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