December 10, 2015
Salad time is over! Time to snuggle under a blanket and warm up with some delicious chickpea soup.
The recipe asks for Portuguese sausage. In the small town I live at the moment the lady at the supermarket looked at me like I asked her to wear a pink tutu. Looks like Portuguese sausage is a little too exotic for this place.
So I had to look for alternatives. I feel a good Chorizo works best, Salsicia Picante does the job as well. I wouldn’t go for a veggie version – the sausage really makes most of this soups flavor!
CHICKPEA SOUP WITH SPINACH
_ dice sausage and bell pepper
_ mince onion and garlic
_ drain chickpeas
_ heat olive oil
_ once hot add sausage
_ brown about 2 minutes
_ remove sausage and set aside
_ add onion, garlic and bell pepper
_ cook until onions have softened
_ add tomatoes and paprika
_ simmer for 10 minutes [stir occasionally]
_ add sausage back to the pot along with chickpeas, bay leaf, thyme and chicken broth
_ bring to a boil
_ reduce heat to medium-low and simmer for 20 minutes
_ season with salt and pepper [usually the sausage gives already enough seasoning]
_ shortly before serving stir in the spinach