Sausage and Chickpea Soup |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is so easy but so flavorful-I couldn't believe how little time it took to prepare. If you want something spicier use chorizo or hot Italian sausage. You can also eat this over rice, quinoa, or couscous. I topped mine with avocado and cilantro but didn't have any lime wedges or sour cream, and it was still delicious. YUM! Recipe courtesy of Spilling the Beans. Ingredients:
canola oil or olive oil |
1 lb chicken sausage or turkey sausage or italian sausage |
1 garlic, bulb (cloves separated, peeled, and chopped) |
1 jalapeno pepper (seeded and finely chopped) |
1 teaspoon ground cumin |
14 ounces diced tomatoes (undrained) |
2 cups chickpeas (if canned, rinsed and drain 19 oz can) |
4 cups chicken stock or 4 cups beef stock |
squeeze lime juice |
salt |
pepper |
sour cream |
avocado |
fresh cilantro |
lime wedge |
Directions:
1. In a large saucepan, heat a drizzle of oil over medium-high heat.
2. Add the sausage and garlic and saute until the sausage is golden brown and cooked through, breaking it up with a spoon.
3. Add the jalapeno and cumin and cook for another minute or two.
4. Add the tomatoes and tomato juice, chickpeas, and stock and bring to a simmer.
5. Reduce the heat to medium-low and simmer for 30 minutes, until everything is cooked through and the broth has thickened slightly.
6. Add a squeeze of lime, season with salt and pepper, and serve hot, topped with sour cream, chopped avocado, and fresh cilantro. Serve with extra lime wedges alongside.
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