Chickpea Soup with Italian Sausage and Spinach

This rich chickpea soup features savory Italian sausage and nutrient packed spinach, simmered with plenty of veggies and tomato based broth and lots of flavor packed seasonings.

Course Soup

Cuisine Mediterranean

Keyword Chickpeas Soup with Sausage and Spinach

Prep Time 10

Cook Time 30

Pressure Cooking Chickpeas 35

Total Time 1 15

Servings servings

Calories 488kcal

Author Sonila

Equipment

1 Large Soup Pot
1 Pressure Cooker
1 Wooden spoon

Ingredients

1 cup dry chickpeas or 2 cans of 15 ozs of chickpeas
2 tbsps olive oil
1 red onion
2-3 garlic cloves
2 carrots
2 celery stalks
1 cup diced peppers any bell pepper or long peppers work
32 ozs peeled tomatoes canned, crush them or blend them before adding them in
6 cups vegetable stock, water or any stock of your choice
Italian sausage
4 cups spinach
oregano
harissa powder
2 bay leaves
sea salt
black pepper
2-3 tbsps fresh parsley chopped

Instructions

Add chickpeas in a bowl of water to soak either overnight or at least few hours before cooking. Drain water and add chickpeas in pressure cooker. Cover with water. Cook for 25 minutes, use natural release to let the pressure out before opening the lid of the pressure cooker.
In a soup add olive oil, add chopped red onion and minced garlic. Saute until translucent and aromatic. Add diced carrots, celery and peppers. Saute until soft.
Add 3 cups of cooked chickpeas (1 cup of dry chickpeas translates to about 3 cups of cooked chickpeas) or if using canned, use 2 cans of 15 ounces.
Add vegetable stock, water or any stock or broth of your choice. Total liquid should be about 6 cups (adjust a bit later for consistency as needed).
Add sliced sausages, oregano, bay leaves, harissa seasoning and salt and pepper. Set to medium heat. Once it boils, lower to simmer and let the soup simmer for 15-20 minutes. Add spinach and let it shrink or wilt, mix well. Finally add chopped fresh parsley and mix.
Test for salt and pepper, seasoning or consistency and adjust as needed.
Serve warm with bread! If desired, drizzle some olive oil and red wine vinegar in each individual bowl:). It's the Mediterranean way!! Enjoy:).

Notes

1 cup of dry chickpeas is equivalent to 3 cups of cooked chickpeas or 2 cans (15 ozs) of chickpeas.
Store soup leftover in an airtight container in the refrigerator for 3-4 days. Reheat in a small pot, microwave etc. Add few tbsps of water to loosen up, soup will be thicker after being refrigerated. I love serving these leftovers over rice the next day!

Nutrition