Spicy Chickpea Soup with Garlic Sausage
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Ingredients
for
4
- Ingredients
- 200 grams Garlic sausage (Cabanossi)
- 1 Tbsp olive oil
- 1 yellow onion
- crushed, dried chili peppers
- 1 can chickpeas (510 grams) (approximately 18 ounces)
- 1 can peeled Tomatoes (240 grams) (approximately 8 ounces)
- 1 can Corn kernel (285 grams) (approximately 10 ounces)
- salt
- cayenne pepper
- Chili powder
- Vinegar
- 1 Tbsp brown sugar
- Cress
Preparation steps
1.
Cut the garlic sausage into slices. Heat the oil in a large saucepan and sauté the sausage slices. Drain on paper towels.
2.
Peel the onion, dice and sauté in the sausage fat. Season with chile flakes.
3.
Drain the chickpeas in a colander and rinse. Add to the pan along with the tomatoes and sugar, season with salt, pepper, cayenne, chili powder and vinegar and simmer for 30 minutes over low heat.
4.
Return the sausage to the pan along with the drained corn and heat gently. Trim the cress and sprinkle over the soup to serve.
