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.
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