be-musings

I made a fabulous soup the other day. Whenever I say this kind of thing understand that what I mean is the recipe is so tasty. This soup keeps for two days. It is great for supper, and especially after a chilly day working outside or snowboarding. It serves 8 small portions, or 5 liberal portions. It looks lengthy, but don't be disheartened. It's easy. If you don't have all these spices and don't know if you'll use them again, check out the bulk foods section for small amounts. Allow about an hour total cook time.








1 lb Italian sausage (we bought the kind with basil in it)
1 tsp vegetable oil
1 chopped onion
4 cloves minced garlic
1 large chopped carrot
1 stalk chopped celery
2 thinly sliced Jalapeno peppers, or 1/4 tsp cayenne/hot pepper flakes
1 tsp cumin
1/2 tsp each ground coriander and paprika
1/4 tsp each chili powder and pepper
1 can (19 ox/540 ml) chick-peas
3 cups chicken stock
1/4 cup chopped fresh parsley
1 avocado
2 limes

Remove casings from sausages; cut into slices or break into chunks. In large pot, heat oil over medium heat; cook sausage for 5 minutes. You don't need to stir. Add onion, garlic, carrot and celery; cook, stirring often, for about 10 minutes or until vegetables are softened and sausage is cooked through. Skim off any excess fat.
Stir in jalapeno peppers, cumin, ground coriander, paprika, chili powder and pepper; cook, stirring, for 1 minute. Pour in tomatoes, breaking up into small pieces with back of spoon; bing to boil. Reduce heat and simmer, covered for 10 minutes.
Meanwhile, drain and rinse chickpeas; stir into pot along with stock and 2 Tbsp of the fresh parsley. Cover and simmer for 20 minutes.
Meanwhile, half avocado and remove pit. Cut through flesh to skin lengthwise and crosswise to dice; with spoon, scoop out cubes into bowl. Squeeze juice from 1 of the limes; toss juice with avocado. Slice remaining lime into 8 wedges. Garnish each serving with avocado and lime wedge. Sprinkle with remaining parsley.