Chick Pea Soup With Sausage
|Olive oil||2 Tablespoon|
|Yellow onion||1 Large, coarsely chopped|
|Sweet red pepper||1 Large, cored, seeded, and coarsely chopped|
|Carrots||2 Medium, peeled, halved, and thinly sliced|
|Garlic||3 Clove (15 gm), minced|
|Chorizo/Pepperoni/kielbasa||4 Ounce, halved lengthwise and thinly sliced|
|Chicken stock/2 cups low-sodium chicken broth mixed with 6 cups water||8 Cup (128 tbs)|
|Water||6 Cup (96 tbs)|
|Dried chick peas/Black eyed peas||1 Pound, rinsed, sorted, and soaked|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄2 Teaspoon|
1 ln a stockpot or 5-quart Dutch oven, heat the oil over low heat.
Add the onion and cook, stirring frequently, for 5 minutes or until soft.
Stir in the red pepper, carrots, and garlic and cook 5 minutes longer.
2 Stir in the paprika and cook 1 minute longer.
Add the chorizo, stock, chick peas, and bay leaves and bring to a boil over moderate heat.
Adjust the heat so that the mixture simmers gently, cover, and cookfor 1 1/2 hours or until chick peas are tender.
Skim any fat from the surface of the soup and discard.
Remove the bay leaves; stir in the pars ley and black pepper.