Chickpea Soup With Sausage Recipe - Cooking Index
Chickpea Soup With Sausage Recipe - Cooking Index
Chickpeas can almost make a soup on their own. Not all soups need to start with stock to taste rich and full. Chickpeas, more than any other legume, exude so much flavor into plain water as they cook that they can almost make a soup on their own. Garlic, herbs and a few aromatic vegetables add another dimension, but the trick to a superb soup is even simpler: puree some of the cooked chickpeas, stir them back in, and the soup becomes sublimely if deceptively creamy.
Courses: Soup| 1 1/2 cups | 355ml | Chickpeas - soaked overnight in |
| Water to cover if time allows | ||
| 5 | Garlic cloves - peeled and sliced | |
| 3 sections | Rosemary or thyme | |
| 1 section | To large carrot - peeled, and (medium) | |
| Diced small | ||
| 1 | Celery rib - peeled, and | |
| Diced small | ||
| 1 | Onion - peeled, and (medium) | |
| Diced small | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 teaspoon | 5ml | Minced garlic |
| 1/2 lb | 227g / 8oz | Sausage - grilled or broiled, |
| And thinly sliced | ||
| 1 tablespoon | 15ml | Extra-virgin olive oil - or to taste |
Combine chickpeas, sliced garlic and rosemary in a large saucepan with fresh water to cover by at least 2 inches. Bring to a boil, lower heat and simmer, partly covered, for at least 1 hour, or until chickpeas are fairly tender. Add additional water if necessary, and skim any foam that rises to the surface.
Scoop out and discard herbs. Add carrot, celery, onion, and salt and pepper to taste to pan. Continue to cook until chickpeas and vegetables are soft, at least 20 minutes longer. Remove about half the chickpeas and vegetables; carefully puree in a blender, adding cooking liquid as needed.
Return puree to pan; stir. Add minced garlic and sausage. Reheat, adding more water if the mixture is too thick. Taste, adjust seasoning and serve, drizzled with olive oil.
This recipe yields 4 servings.
Variation: To use canned chickpeas, drain and rinse 4 cups and combine with 6 cups chicken or vegetable stock and the vegetables. Cook until vegetables are tender, then proceed as above.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.