Chickpea Soup with Sausage
Posted March 17, 2008 – 8:09 pm in: Soup
This is a bit of a variation on a Recipe of the Day, posted last week by Mark Bitten. It’s the kind of soup that lends itself to variation and he has a few suggestions posted. I used spicy Italian sausage, but any good sausage would work.
Ingredients:
- 1 tablespoon olive oil
- 1/2 pound sausage
- 1 medium onion, peeled and diced small
- 1/4 cup white wine
- 2 medium carrots, peeled and diced
- 1 celery stalk, diced
- 3 cloves garlic, peeled and minced
- 2 19 ounce tins of chickpeas, drained and rinsed
- 6 cups of liquid, chicken stock, vegetable stock, water or any combination.
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil (optional)
Directions:
- Heat saucepan on medium and add olive oil. Add the sausages and cook through. Remove from pan and cut into thin slices.
- Drain off excess fat, leaving about 1 tablespoon. Add onions and saute until translucent: about 5 minutes.
- Add wine to deglaze pan, stirring to scrape up any browned bits stuck to the bottom.
- Once the wine has evaporated, add the carrots, celery and garlic. Saute for five minutes, stirring frequently.
- Add the chickpeas, chicken stock and the thyme. Bring to a boil, reduce heat and simmer until the chickpeas and vegetables are soft, at least 20 minutes longer.
- Remove about half the chickpeas and vegetables, and carefully puree in a blender, adding cooking liquid as needed.
- Return the puree to the pot, and stir; add the sausage, and re-heat, adding more water if the mixture is too thick.
- Taste, adjust seasoning and serve, drizzled with the olive oil.