Chickpea and Cabbage Soup with Sausage
Sopa de Garbanzo y Col con LonganizaSanborn's is a very old and respected restaurant, now a chain, that originated in Mexico City more than fifty years ago, in an historic building dated 1735. It was in a branch of Sanborn's that I enjoyed this excellent soup.Mexican cooks remove the outer skins from the chickpeas (for better texture), by rubbing the cooked chickpeas between their fingers or in the palms of their hands. It's easy to do, but not entirely necessary. is a highly seasoned cured sausage. Use linguica or kielbasa, as substitutes.
Ingrediënten
Makes 4 servings
- 2 tablespoons vegetable oil
- ½ pound longaniza sausage cut into rounds 1⁄4-inch thick
- ½ medium white onion chopped
- 1 large garlic clove minced
- 2 large Roma tomatoes peeled and chopped
- 2 cups coarsely chopped cabbage
- ½ cup lightly packed fresh parsley leaves
- 2 141⁄2-ounce cans fat-free reduced-sodium chicken broth
- 1 cup canned chickpeas garbanzo beans, drained; outer skins rubbed off (optional)
- ½ teaspoon salt or to taste
Instructies
- In a 4-quart pot, heat oil over medium heat.
- Add the sausage rounds and cook, turning, until light brown about 4 to 5 minutes.
- Remove the sausage to a plate.
- In the same oil, cook the onion and garlic, stirring, until softened, about 2 minutes.
- Add the tomatoes, and cook, stirring, until the tomato juices have cooked away, 2 to 3 minutes.
- Add the cabbage and parsley, and cook, stirring, until wilted, 3 to 4 minutes.
- Stir in the broth, chickpeas, salt, and the reserved sausage.
- Bring to a boil, then reduce the heat, cover and simmer the soup 10 minutes to blend the flavors.
Notes / Tips / Wine Advice:
Serve hot
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