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Smoky Chickpea Soup

This recipe features a Calabresa sausage and our Kabuli Chickpeas. The flavour of the sausage is slightly spicy and perfectly smoky. This recipe would also work with Italian sausage, we recommend Andouille or Chorizo. The result is a hearty and warming soup, perfect for any winter day. 

Smoky Chickpea Soup
1 cup Flourist Kabuli Chickpeas
2 smoky or spicy sausages
1 onion chopped
2 cloves garlic minced
2 stalks of celery chopped
1 tsp. ground cumin
½ tsp each ground coriander and paprika
¼ tsp chili powder
¼ tsp pepper
1 28 oz can diced tomatoes
3 cups stock, vegetable or chicken
1 cup chopped kale

Soak our Flourist Kabuli Chickpeas in water for 12-24 hours. Add more water as it absorbs. Rinse and cover with water. Boil for 45 minutes or until soft. More water may be required as they cook. This can be done a day or two in advance.

Remove casings from sausage, cut in slices or break into chunks. Cook sausage in large pot without stirring for five minutes. Add onion, garlic and celery stirring often for about 10 minutes until sausage is cooked through and vegetables are soft.

Stir in cooked chickpeas and spices. Cook for 1 minute. Pour in tomatoes and bring to a boil, cover and simmer for 10 min. Add stock, cover and cook 20 minutes. Add chopped kale and cook for 1 minute.

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