Sausages, cabbage, rosemary, chicken broth and onion join chickpeas in this chunky soup. Guaranteed to keep you warm and full on chilly days and nights.
Why does the broth look opaque? Because the chickpeas were pureed using an immersion blender. That gives the soup the consistency of chowder without need of making a roux.
What sausage is best for this soup? Italian garlic sausage was used here. Spicy. If you prefer less heat, try bratwurst or schublig. If you like spicy but not hot, Spanish chorizos are ideal. Note, however, that because Spanish chorizos often contain a lot of paprika, the color of the cooked soup will be reddish.
Rosemary is the only herb that went into the soup. And it was chosen for its cirtusy scent and aroma — the perfect partner for the garlicky sausages.
Chunky Chickpea Soup
- In a large thick pot, heat the olive oil.
- Add the sausages and brown over medium heat.
- Scoop out the sausages, dump the chopped onion in the oil and add the rosemary. Cook, stirring, until the onion bits are softened and lightly browned.
- Pour in the broth.
- Add the chickpeas.
- Bring to the boil, then lower the heat, cover and simmer for about five minutes.
- Taste the soup, and add as much salt and pepper as needed (how much really depends on how well-seasoned the chicken broth is).
- Take the pot off the heat, plunge in an immersion blender and puree the chickpeas.
- Return the pot to the stove, set the heat to low and drop in the cabbage.
- Add the browned sausages back into the pot.
- Stir, cover the pot, and continue simmering until the cabbage is soft.
- Taste and adjust the seasonings, if needed.
- Ladle the chunky chickpea soup into bowls and garnish with the reserved whole chickpeas.