Spicy Chick Pea and Paprika Soup

This is an Eastern European inspired soup with a nice mix of the smoky flavor of paprika, the healthy benefits of turmeric, and the high protein content of chickpeas all in a tomato based broth. In this version, I use sausage but you can easily leave it out for a vegetarian soup or add chicken or pork if you prefer.

Serves 4

1 (12 oz.) package of sausage (links cut into smaller, bite sized pieces are an easy way)

4 (15 oz.) cans of chickpeas, rinsed and drained to remove excess salt (split into 2 equal portions)

1 cup green pepper, chopped

1 cup yellow onions, chopped

1-2 medium carrots, peeled and chopped

1 T minced garlic

1 (6 oz.) can tomato paste

½ cup water

4 cups low sodium vegetable broth (chicken or beef broth may be substituted)

1 ½ Tablespoons paprika (Spanish paprika is smokier, Hungarian paprika is sweeter, and American paprika is milder)

1 teaspoon turmeric

1 teaspoon cayenne pepper (may be omitted if you want a less spicy soup)

1 teaspoon chipotle pepper

1 teaspoon brown sugar

2-3 Tablespoons olive oil

Cook sausage and drain grease.

Puree 2 cans of rinsed and drained chickpeas in a food processor.

Sauté vegetables and garlic in olive oil until soft.

Add sausage, spices, and tomato paste and cook for a minute or two.

Add both whole and pureed chick peas, broth, water, brown sugar and bring to a boil.

Reduce heat and simmer until thickened a little (cook longer if you want a stew-like consistency).

Serve with a fresh baked crusty bread to scoop out the last bites from the bowl!

Presented by Chef Andre Nowading, Kroger

Date: 11/4/2013


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