Smoky Sausage And Chick-Pea Soup Recipe
Ingredients
| 1 pound mild Italian sausage, casings removed | ||
| Vegetable oil | 1 Teaspoon | |
| Onion | 1 , chopped | |
| Garlic | 4 Clove (5gm), minced | |
| Carrot | 1 Large, chopped | |
| 1 rib celery, chopped | ||
| Hot pepper flakes | 1/4 Teaspoon | |
| Cumin | 1 Teaspoon | |
| Coriander | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Chili powder | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Tomatoes | 1 Can (10oz), diced | |
| Peas | 1 Can (10oz) | |
| Chicken stock | 3 Cup (16 tbs) | |
Directions
Cut the sausage into slices or break into chunks.
Heat the oil in a large kettle over medium heat.
Cook the sausage for 5 minutes, stirring occasionally.
Add the onion, garlic, carrot and celery.
Cook for about 10 minutes or until vegetables are softened and sausage is cooked through, stirring frequently.
Skim off excess fat.
Stir in the hot pepper flakes, cumin, coriander, paprika, chili powder and pepper; cook for about 1 minute, stirring constantly.
Add the tomatoes.
Bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
Stir in the chick-peas and chicken stock.
Simmer, covered, for 20 minutes.
Heat the oil in a large kettle over medium heat.
Cook the sausage for 5 minutes, stirring occasionally.
Add the onion, garlic, carrot and celery.
Cook for about 10 minutes or until vegetables are softened and sausage is cooked through, stirring frequently.
Skim off excess fat.
Stir in the hot pepper flakes, cumin, coriander, paprika, chili powder and pepper; cook for about 1 minute, stirring constantly.
Add the tomatoes.
Bring to a boil.
Reduce heat and simmer, covered, for 10 minutes.
Stir in the chick-peas and chicken stock.
Simmer, covered, for 20 minutes.
Chef
