CHICKPEA AND SAUSAGE SOUP
This lusty soup has with an aroma that greets you as you walk in the door.
1 Tbsp. (15 ml) olive oil
3/4 lb. (375 g) fresh Italian sausage or chorizo (we used gluten-free Italian sausage from the Italian Market)
1 large onion, chopped
3 large cloves garlic, sliced
1/2 tsp dried thyme
1/4 tsp pepper
1 can chickpeas
1 carton (900 ml) sodium-reduced chicken broth
1 Tbsp tomato paste
2 cups lightly packed shredded spinach
In large heavy-bottomed saucepan, heat oil over medium heat. Add sausage; brown well, about 10 minutes. Let cool on cutting board. Slice thinly.
Meanwhile, drain off all but 1 Tbsp. (15 ml) fat. Add onion, garlic, thyme and pepper; saute for 5 minutes.
Drain and rinse chickpeas; mash half with fork. Add mashed and whole chickpeas to onion mixture along with sausage, chicken broth and tomato paste. Bring to boil, reduce heat to low; simmer covered until flavours blend and broth thickens slightly, about 30 minutes. (Make-ahead: Let cool 30 minutes. Refrigerate uncovered in containers until cold. Cover; refrigerate for up to 3 days; reheat.)
Taste, adding salt if desired. Stir in spinach; let stand 1 minute.
Makes 6 servings.