Smoky Chickpea Soup
"This recipe was inspired by a family favourite in Farmer Bob's household. This version features a Calabresa sausage from Urban Digs Farm, the flavour is slightly spicy and perfectly smoky. This recipe would also work with their Italian sausages, Andouille or Chorizo. The result is a hearty and warming soup, perfect for any winter day."
1 cup dried GRAIN Kabuli Chickpeas
2 smoky or spicy sausages
1 onion chopped
2 cloves garlic minced
2 stalks of celery chopped
1 tsp. ground cumin
½ tsp each ground coriander and paprika
¼ tsp chili powder
¼ tsp pepper
1 28 oz can diced tomatoes
3 cups stock, vegetable or chicken
1 cup chopped kale
Soak chickpeas in water for 12-24 hours. Add more water as it absorbs. Rinse and cover with water. Boil for 45 minutes or until soft. More water may be required as they cook. This can be done a day or two in advance.
Remove casings from sausage, cut in slices or break into chunks. Cook sausage in large pot without stirring for five minutes. Add onion, garlic and celery stirring often for about 10 minutes until sausage is cooked through and vegetables are soft.
Stir in cooked chickpeas and spices. Cook for 1 minute. Pour in tomatoes and bring to a boil, cover and simmer for 10 min. Add stock, cover and cook 20 minutes. Add chopped kale and cook for 1 minute.
Looking for more ways to use a batch of chickpeas? Check out our guest blog post from GRAIN - Chickpeas 5 Ways!