This recipe is for a hearty soup, made with andouille sausage, cooked chickpeas, and chopped kale, along with flavors of the Caribbean. This soup makes a delicious meal with toasted or warm bread.
- 1 cup dried Chickpeas Garbanzo Beans (1 cup of dried chickpeas will make about 3 cups of cooked chickpeas)
- 2 tablespoons Enduie or one smoked or cured meat bacon or other type of meat is fine
- 2 Garlic cloves
- 1 larger Shallots sliced
- 2 tablespoons olive oil
- 16 oz andouille sausages andouille sausages, sliced
- 3 handfuls kale chopped
- 1/2 cup heavy cream
- 1 ½ tablespoons unsalted butter
- 1 - 2 tablespoons low sodium chicken bouillon powder
- ½ teaspoon Noubess Hot and Spicy Mango Sauce
- Salt to taste
Rinse and drain chickpeas in cold water. Pick out any stones and dark brown chickpeas. Rinse and place in a large bowl with 4 cups of water. Let soak for about 4 hours or longer.
Drain water, put drained chickpeas into your crock pot. Add water 4 cups of water, enduie, smoked or cured meat, and shallots.
Cook on High for 2-3 hours or until soft. Remove 4 ladles of peas + cooking liquid and puree in your blender. (add whole cooked garlic to blender to blend also). Set aside.
In a dutch oven or a heavy bottom pot, heat oil. Add sausages and let fry for about 2 - 4 minutes while making sure they do not burn.
Add kale and stir to combine.
Add cooked chickpeas and bring to a boil. Add heavy cream and pureed chickpeas and continue to boil.
Add unsalted butter, low sodium chicken bouillon powder, hot sauce. Add salt to taste. Continue to cook for about 15 minutes.
Serve with warm crusty bread.
Serving: 1gramsCalories: 3348kcalCarbohydrates: 149gProtein: 144gFat: 245gSaturated Fat: 89gCholesterol: 611mgSodium: 8002mgFiber: 36gSugar: 26g
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.