Spolumbo’s Sausage & Chickpea Soup

Spolumbo’s Sausage & Chickpea Soup


February 11, 2011

Adapted from the March 1995 issue of Bon Appétit.

  • Makes: Serves 4.


canola or olive oil, for cooking

1 lb. Spolumbos chicken apple or turkey cranberry sausage (2-3 sausages)

1 head garlic, cloves separated, peeled and chopped

1 jalapeño pepper, seeded and finely chopped

1 tsp. cumin

1 14 oz (398 mL) can diced tomatoes, undrained

1-2 19 oz. (540 mL) cans chickpeas, rinsed and drained

1 L chicken or beef stock

a squeeze of fresh lime juice

fresh cilantro

1 avocado, peeled and chopped


1In a large saucepan or Dutch oven, heat a drizzle of oil over medium-high heat. Add sausage and garlic and sauté until the sausage is golden brown and cooked through, breaking up with your spoon. Add the jalapeño and cumin and cook for another minute or two.

2Add the tomatoes, chickpeas and stock and bring to a simmer. Reduce heat to medium-low and cook for 30 minutes, until everything is cooked through and the broth has thickened slightly. Add a squeeze of lime, season with salt and pepper and serve hot, topped with fresh cilantro, chopped avocado, and extra lime wedges alongside.


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