By Jeff Benda
IG: @wildgameandfish
Website: www.wildgameandfish.com
Serves: 4
Time: 2 hours 15 minutes
There are long stretches of frozen winter and muddy spring here in North Dakota when I find myself missing the simple comfort of a layout blind tucked into a wheat or corn stubble field. I miss the distant murmur of geese lifting off a roost, and that electric moment when a flock locks up and drops into the decoys.
When these doldrums settle in and I realize I’ve got another four months until the early goose season here in North Dakota, I head to the kitchen. This Chickpea and Goose Soup is my way of shortening the wait. I brown the seasoned legs and thighs until they develop a nice brown crust, then let them simmer low and slow in chicken broth with Sazón Goya seasoning until the meat falls from the bone. Chickpeas and Italian-style stewed tomatoes give the soup body, and fresh thyme brightens the whole pot. It’s a hearty bowl that carries me through the off-season, one spoonful at a time, until I’m back in the stubble where I belong.
If you are looking for more goose recipes, be sure and check out Jeff Benda’s BBQ Goose and Slow Cooker Goose Ragu.
Ingredients
· Skinless legs and thighs from 1 Canada goose
· Kosher salt and black pepper
· 2 Tablespoons avocado oil or vegetable oil
· 6 cups chicken broth
· 2 Sazon Goya seasoning packets
· 1 15-ounce can Italian-style stewed tomatoes
· 1 15-ounce can chickpeas (Garbanzo beans)
· 1 sprig of fresh thyme
Instructions
1. Pat goose legs dry with paper towels and generously season them all over with 1 ½ teaspoons salt and ½ teaspoon black pepper.
2. Heat 2 tablespoons of oil in a 6-quart Dutch oven over medium-high heat. Brown the goose pieces on each side for about 3 minutes.
3. Stir in the chicken broth and Sazon Goya seasoning. Cover with a lid and cook for about 2 hours over medium-low heat, stirring every 30 minutes. At this point, the goose meat should be falling off the bones. If they aren’t, cook a little longer.
4. Remove the lid and use tongs or forks to shred meat off the bones. Discard the bones.
5. Stir in the chickpeas and stewed tomatoes, increase the heat to medium-high, simmer for another 10 minutes, stirring occasionally.
6. Taste the soup and season with more salt and pepper if so desired. Divide soup among serving bowls, garnish with fresh thyme leaves, and serve immediately.
