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Sausage, Tomato and
Chick Pea Soup
Makes 8 normal servings
or 2 cyclists' portions
1 tsp vegetable oil
1 lb turkey sausage,
sliced
4 cloves garlic, chopped
fine
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 - 19 oz can tomatoes
1 - 19 oz can chick
peas (garbanzo beans), drained and rinsed
3 cups chicken stock
2 tsp dried parsley
Spice Mix
1/4 tsp cayenne pepper
or hot pepper flakes
1 tsp ground cumin
1/2 tsp each ground
coriander and paprika
1/4 tsp each chili
powder and pepper
How to make
1. Heat oil in large
pot over medium heat. Add sausage and cook for 5 minutes, without
stirring
2. Add garlic, onion,
carrot and celery. Cook until vegetables are soft and sausage
is done, about 10 minutes
3. Add spice mix.
Cook for 1 minute. Stir often
4. Pour in tomatoes.
Break them into small pieces with back of spoon. Bring to a boil
5. Turn heat to low.
Cover and simmer for 10 minutes
6. Stir chick peas
into pot. Add chicken stock and parsley. Cover and simmer for
20 more minutes.
© The New Thrifty
Kitchen
reprinted with permission
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Book Info
