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!



  • 2 tablespoons olive oil
  • 300g Portuguese sausage
  • 1 medium onion
  • 4 garlic cloves
  • 1 red bell pepper
  • 400g can diced tomatoes [or fresh]
  • 1 teaspoon paprika powder
  • 400g can chickpeas
  • 1 bay leaf
  • 4 springs thyme
  • 2 cups chicken broth
  • 200g spinach
  • salt
  • pepper


_ 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

_ enjoy

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