Chickpea and Sausage Soup 1/2 pound Chorizos or Smoked Sausage 2 tablespoons vegetable oil 1/2 medium white onion, chopped 1 large garlic clove, minced 2 large tomatoes, peeled and chopped 2 cups chopped cabbage 1/2 cup fresh parsley leaves 2 (12 ounce) cans chicken broth 1 cup canned chickpeas, drained 1/2 tablespoon salt
In a 4-quart pot, heat oil over medium heat. Add the sausage rounds and cook, turning, until light brown, about 4 to 5 minutes. Remove the sausage to a plate. In the same oil, cook onion and garlic, stirring until softened, about 2 minutes. Add tomatoes and cook, stirring, until the tomato juices have cooked away, 2 to 3 minutes. Add the cabbage and parsley and cook, stirring, 3 to 4 minutes. Stir in broth, chickpeas, salt and reserved sausage. Bring to a boil, then reduce the heat, cover and simmer the soup 10 min. to blend flavors. Serve hot. Makes 4 servings _______________________________________________ s _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
