How to cook the chickpea and sausage soup by flavoring the legumes already cooked in a chopped celery, carrot, onion, oil, garlic and chilli pepper, and accompanying the dish with sausage croutons
Ingredients for 4 people
- 200 g of dried chickpeas
- 150 g of sausage
- 2 cloves of garlic
- 1 bay leaf
- 1 sprig of rosemary
- 120 g of chopped celery, carrot and onion
- 1 hot pepper
- 1/2 glass of red wine
- vegetable broth to taste
- extra virgin olive oil
Recommended readings- Greek rice and meat gratin
- Majestic triple butter fettuccine
- Belgian endive pie and ham with bechamel sauce
- Calabrian beans with peppers
- Rice salad with shrimp and tuna
- 8 slices of baguette-type bread
- salt
How to prepare chickpea and sausage soup
After keeping the chickpeas to soak overnight, cook them in lightly salted water with the bay leaf and 1 clove of garlic for about 40 minutes.
In a saucepan with the oil and the clove of garlic left to fry the chopped celery, carrot and onion.
Add the chilli, rosemary and drained chickpeas, then let them flavor for a few minutes.
Pour the red wine, cover with the vegetable broth and cook for about 20 minutes.
Blend 1/3 of the soup and then add it to the rest of the chickpeas, adjusting the flavor.
Place the crumbled sausage on the slices of bread with your hands and then put them in the oven to grill for a few minutes.
Serve the chickpea soup hot with the sausage croutons.
