Cooking Index - Cooking Recipes & IdeasChickpea Soup With Sausage Recipe - Cooking Index

Chickpea Soup With Sausage

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
Serves: 4 people

Recipe Ingredients

1 1/2 cups 355mlChickpeas - 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 5mlMinced garlic
1/2 lb 227g / 8ozSausage - grilled or broiled,
  And thinly sliced
1 tablespoon 15mlExtra-virgin olive oil - or to taste

Recipe Instructions

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.

Susan Wolfe on the Food BB


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.