Chickpea And Cabbage Soup With Sausage Food

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.

CABBAGE WITH CHICKPEAS

Steps:

• Heat the oil and when it is very hot, add the onions, stirring for 4-5 minutes until they begin to flop and go light brown in patches.
• Reduce the heat, add the lemon zest and cook, stirring occasionally for about 15 minutes until the onions have melted into a slippery, reduced slop.
• Meanwhile, drain and rinse the chickpeas.
• Shake dry.
• Remove the stalk from the cabbage and shred into strips.
• Wash and shake dry.
• Take the mint leaves and shred finely.
• When the onions are ready, stir in the chickpeas, together with 1/2 tsp salt and a generous grinding of pepper.
• Cook for a few minutes, then add the cabbage.
• Increase the heat and stir for 2-3 minutes, as the cabbage wilts and merges with the rest of the dish.
• Add 3 tablespoons lemon juice, 100ml water, the garlic paste and shredded mint.
• Stir well and cook for 3-4 minutes before turning off heat.
• Taste and adjust the seasoning.
• Leave to rest and cool slightly before topping with a dollop of yoghurt.

CHICKPEA SOUP WITH SAUSAGE

Steps:

• If you have the time, soak the chickpeas for several hours or overnight in water to cover (if not, don't worry). Combine the chickpeas, sliced garlic, and herb in a large saucepan with fresh water to cover by at least 2 inches. Bring to a boil, turn down the heat, and simmer, partially covered, for at least 1 hour, or until fairly tender. Add water if it is boiling off and skim any foam that rises to the top of the pot.
• Scoop out the herbs and add the carrot, celery, onion, salt, and pepper to the pot. Continue to cook until the chickpeas and vegetables are soft, at least another 20 minutes. Remove about half the chickpeas and vegetables and carefully puree in a blender with enough of the water to allow the machine to do its work. Return the puree to the soup and stir; reheat with the minced garlic, adding water if the mixture is too thick.
• Stir in the sausage if you are using it and cook for a few minutes longer. Taste and adjust the seasoning, then serve, drizzled with the olive oil.
• This soup can be made with canned chickpeas: Substitute 4 cups canned chickpeas for the dried chickpeas and combine with 6 cups chicken or vegetable stock and the vegetables as in step 2. Cook until the vegetables are tender, then proceed as directed.
• Like any bean, chickpeas can be cooked without soaking, though they will cook somewhat more quickly if they are soaked for six to twelve hours beforehand. Soaked or not, cooking time for beans is somewhat unpredictable, depending largely on how much moisture they have lost during storage (older beans, being drier, require longer cooking times). Generally speaking, soaked chickpeas will take about one and a half hours to become tender; unsoaked ones will take about thirty minutes longer.
• Canned chickpeas do not have as much flavor as cooked dried chickpeas, but they are incomparably more convenient, as dried chickpeas can take three hours to soften. Your choice.