Chickpea And Cabbage Soup With Sausage Recipes

CHICKPEA AND CABBAGE SOUP

Steps:

• Sautee onion and garlic in a large soup pot until onion are aromatic and browned, so approximately 5 minutes.
• Add vegetable stock, water, canned tomatoes, and chopped tomatoes. Reduce heat to low once liquid is warm.
• Add all the other ingredients.
• Cover and simmer for approximately 30-40 minutes. Stir occasionally.

SAUSAGE AND CHICKPEA SOUP

Steps:

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

CHICKPEA AND CABBAGE SOUP WITH SAUSAGE

Steps:

• 1. 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 the onion and garlic, stirring, until softened, about 2 minutes. 2. Add the tomatoes, and cook, stirring, until the tomato juices have cooked away, 2 to 3 minutes. Add the cabbage and parsley, and cook, stirring, until wilted, 3 to 4 minutes. 3. Stir in the broth, chickpeas, salt, and the reserved sausage. Bring to a boil, then reduce the heat, cover and simmer the soup 10 minutes to blend the flavors. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.