Sausage and Chickpea Soup

Submitted by AmyZoe

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 15
• Serves: 4

ingredients

• canola oil or olive oil
• 0 0 turkey sausage or 0 Italian sausage
• 1 garlic, bulb (cloves separated, peeled, and chopped)
• 1 jalapeno pepper (seeded and finely chopped)
• 4.92 ml ground cumin
• 396.89 g diced tomatoes (undrained)
• 473.18 ml chickpeas (if canned, rinsed and drain 19 oz can)
• 946.36 ml chicken stock or 946.36 ml beef stock
• squeeze lime juice
• salt
• pepper
• sour cream
• avocado
• fresh cilantro
• lime wedge

directions

1. In a large saucepan, heat a drizzle of oil over medium-high heat.
2. Add the sausage and garlic and saute until the sausage is golden brown and cooked through, breaking it up with a spoon.
3. Add the jalapeno and cumin and cook for another minute or two.
4. Add the tomatoes and tomato juice, chickpeas, and stock and bring to a simmer.
5. Reduce the heat to medium-low and simmer for 30 minutes, until everything is cooked through and the broth has thickened slightly.
6. Add 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.