1. Drain the chickpeas and combine with sliced garlic and rosemary or thyme in a large saucepan with fresh water to cover by at least 2 inches. Bring to a boil, lower heat and simmer, partly covered, for at least 1 hour, or until chickpeas are fairly tender. Add additional water if necessary, and skim any foam that rises to the surface.
2. Scoop out herbs and add carrot, celery, onion, salt and pepper. Continue to cook until chickpeas and vegetables are soft, at least 20 minutes longer. Remove about half the chickpeas and vegetables, and carefully purée in a blender, adding cooking liquid as needed.
3. Return the purée to the pot, and stir. Add the sausage and minced garlic and reheat, adding more water if the mixture is too thick. Taste, adjust seasoning and serve drizzled with the olive oil.
To use canned chickpeas, drain and rinse 4 cups and combine with 6 cups chicken or vegetable stock and the vegetables as in Step 1. Cook until the vegetables are tender, then proceed as above.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (185g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 210 (40%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 40.3mg||12 %|
|Sodium 386.2mg||13 %|
|Potassium 957.9mg||25 %|
|Total Carbohydrate 55.3g||16 %|
|Dietary Fiber 15.3g||61 %|
|Sugars, other 39.9g|
|Protein 25.3g||36 %|
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Calories per serving: 525
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