Sausage And Chickpea Soup Recipes

GARLIC, SPINACH, AND CHICKPEA SOUP

Steps:

• Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
• Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
• In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
• Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

CUBAN SMOKED SAUSAGE WITH CHICKPEAS

Steps:

• Slice sausage lengthwise, then cut into 1/4-inch slices.
• Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).

SAUSAGE AND CHICKPEA SOUP

Steps:

• In a large saucepan, heat a drizzle of oil over medium-high heat.
• Add the sausage and garlic and saute until the sausage is golden brown and cooked through, breaking it up with a spoon.
• Add the jalapeno and cumin and cook for another minute or two.
• Add the tomatoes and tomato juice, chickpeas, and stock and bring to a simmer.
• Reduce the heat to medium-low and simmer for 30 minutes, until everything is cooked through and the broth has thickened slightly.
• 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.

CALEB'S SAUSAGE, KALE & CHICKPEA SOUP

Steps:

• Heat up oil.
• Fry onions, garlic & sausage. Cook til sausages are no longer pink. (about 5 minutes).
• Add chicken broth & tomatoes. Bring to a boil.
• Add chickpeas, kale, bay leaves & seasonings.
• Return to a boil.
• Once it reaches boiling, reduce heat.
• Cover & simmer 10 minutes.
• Serve.

CHORIZO AND CHICKPEA SOUP

Steps:

• Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes longer., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

SAUSAGE & CHICKPEA SKILLET

Steps:

• In a large skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage. , Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.