Chick Pea Soup With Sausage Recipe
Ingredients
2 tablespoons olive oil
1 large yellow onion, coarsely chopped
1 large sweet red pepper, cored, seeded, and coarsely chopped
2 medium-size carrots, peeled, halved, and thinly sliced
3 cloves garlic, minced
1 tablespoon paprika
4 ounces chorizo, pepperoni, or kielbasa, halved lengthwise and thinly sliced
8 cups Chicken Stock or 2 cups low-sodium chicken broth mixed with 6 cups water
1 pound dried chick peas or black-eyed peas, rinsed, sorted, and soaked
2 bay leaves
1/2 cup minced parsley
1/2 teaspoon black pepper
Directions
1 ln a stockpot or 5-quart Dutch oven, heat the oil over low heat.
Add the onion and cook, stirring frequently, for 5 minutes or until soft.
Stir in the red pepper, carrots, and garlic and cook 5 minutes longer.
2 Stir in the paprika and cook 1 minute longer.
Add the chorizo, stock, chick peas, and bay leaves and bring to a boil over moderate heat.
Adjust the heat so that the mixture simmers gently, cover, and cookfor 1 1/2 hours or until chick peas are tender.
Skim any fat from the surface of the soup and discard.
Remove the bay leaves; stir in the pars ley and black pepper.
Add the onion and cook, stirring frequently, for 5 minutes or until soft.
Stir in the red pepper, carrots, and garlic and cook 5 minutes longer.
2 Stir in the paprika and cook 1 minute longer.
Add the chorizo, stock, chick peas, and bay leaves and bring to a boil over moderate heat.
Adjust the heat so that the mixture simmers gently, cover, and cookfor 1 1/2 hours or until chick peas are tender.
Skim any fat from the surface of the soup and discard.
Remove the bay leaves; stir in the pars ley and black pepper.
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