Spanish chickpea soup
- 1 tablespoon olive oil
- 6 links semi-dried turkey kubano sausages (about 3 ounces)
- 1/2 cup chopped onion or shallot
- 5 cloves sliced garlic
- 1 heaping tablespoon smoked Spanish paprika
- 14 ounce can diced or crushed tomatoes (I use Muir Glen fire-roasted -- the smoky flavor is particularly important here)
- 2 cups chicken broth (while homemade is nice, I used boxed Manischewitz; if you must, 2 use cups water and a bouillon cube or 2 teaspoons Osem powder)
- 2 cups frozen cooked chickpeas with their liquid (if you must, you can substitute a 19 ounce can, drained and rinsed)
- Pepper and salt
- Dice 2 of the sausages fine and saute in olive oil in a saucepan on medium heat until brown.
- Add the onion or shallot and saute until soft. Add the garlic and saute a minute or to longer.
- Turn heat to low and stir in the paprika and a few grindings of black pepper if you want. Saute another minute.
- Add the tomatoes, turn the heat to high, and cook about 10 minutes until it thickens into a sauce.
- Add the broth and the remain links, whole but pricked with a fork and bring to the boil. Turn heat down and simmer for 10 minutes.
- Add the chickpeas and their liquid if using (they will defrost in the soup), bring back to the boil, turn heat down, cover and simmer on low for 20 minutes. \
- Remove the whole sausages, slice, and return to the soup. Correct for salt and pepper. (I don't salt until the end since the broth and sausages generally have salt.)
- Serves 4 as an appetizer or two as a main course.