1 hr 10 mins
This is so easy but so flavorful--I couldn't believe how little time it took to prepare. If you want something spicier use chorizo or hot Italian sausage. You can also eat this over rice, quinoa, or couscous. I topped mine with avocado and cilantro but didn't have any lime wedges or sour cream, and it was still delicious. YUM! Recipe courtesy of Spilling the Beans.
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Units: US | Metric
- canola oil or olive oil
- 1 lb chicken sausage or turkey sausage or Italian sausage
- 1 garlic, bulb (cloves separated, peeled, and chopped)
- 1 jalapeno pepper (seeded and finely chopped)
- 1 teaspoon ground cumin
- 14 ounces diced tomatoes (undrained)
- 2 cups chickpeas (if canned, rinsed and drain 19 oz can)
- 4 cups chicken stock or 4 cups beef stock
- squeeze lime juice
- sour cream
- fresh cilantro
- lime wedge
- 1In a large saucepan, heat a drizzle of oil over medium-high heat.
- 2Add the sausage and garlic and saute until the sausage is golden brown and cooked through, breaking it up with a spoon.
- 3Add the jalapeno and cumin and cook for another minute or two.
- 4Add the tomatoes and tomato juice, chickpeas, and stock and bring to a simmer.
- 5Reduce the heat to medium-low and simmer for 30 minutes, until everything is cooked through and the broth has thickened slightly.
- 6Add a squeeze of lime, season with salt and pepper, and serve hot, topped with sour cream, chopped avocado, and fresh cilantro. Serve with extra lime wedges alongside.
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Nutritional Facts for Sausage and Chickpea Soup
Serving Size: 1 (518 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 272.3
- Calories from Fat 41
- Total Fat 4.6 g
- Saturated Fat 0.9 g
- Cholesterol 7.2 mg
- Sodium 710.5 mg
- Total Carbohydrate 44.8 g
- Dietary Fiber 6.9 g
- Sugars 6.7 g
- Protein 13.9 g