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You are here: Home / Chill in the Air / After Summer Dishes / Chunky Chickpea Soup

Chunky Chickpea Soup

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.

Chickpea soup with Italian garlic sausage and cabbage

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

Recipe by Connie Veneracion
Celebrate the end of hot days and welcome the cooler weather with this chunky soup. You only need one pot to cook it. And it's filling enough, especially if served with crusty bread, that it can be a complete meal.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine International
Servings 4 people
Chickpea soup with sausage, cabbage and roemary
Print recipe

Ingredients
  

  • 1 tablespoon olive oil
  • 200 grams sausages cut into half-inch cubes
  • ½ cup chopped onion
  • 1 sprig rosemary stripped
  • 6 cups chicken broth
  • 1 cup canned chickpeas drained (reserve some for garnish)
  • salt
  • pepper
  • 3 cups shredded white cabbage

Video

Instructions
 

  • In a large thick pot, heat the olive oil.
  • Add the sausages and brown over medium heat.
    Browning sausages and onion with rosemary in pot
  • 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.
    Pouring in broth and adding chickpeas to pot
  • 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.
    Pureeing chickpea soup with an immersion blender before adding cabbage
  • Return the pot to the stove, set the heat to low and drop in the cabbage.
  • Add the browned sausages back into the pot.
    Simmering pureed chickpeas, sausages and cabbage in 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.
Keyword Chickpeas, Sausages, Soup
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Published: September 21, 2021 • Last modified: March 24, 2022 ♥ After Summer Dishes, Chill in the Air, Lunch / Dinner, One-pot Meals, Sausages, Soups

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