How to make Southern spicy sausage and chickpea soup

Audrey Michels

Contributing Writer

Feeling under the weather? Homesick? There’s nothing better than a simple supper of soup, is there? But chicken soup is so overdone, it might be worth trying something different. This spicy sausage and chickpea soup has the added kick of jalapeno and sausage to compliment the workhorses that are vegetables and chickpeas.
Whip this up on a weeknight and enjoy left-overs all week! Even though it’s quick and simple to make, the soup improves with time, so don’t feel bad about reheating dinner a couple of times, no one will be complaining.

Cooktop Cove

Southern spicy sausage and chickpea soup

20 minutes

35 minutes

55 minutes

2 tablespoons extra-virgin olive oil

4 cloves garlic, minced

1 teaspoon ground cumin

1 lb andouille sausage

1 yellow onion, diced

3 stalks celery, thinly sliced

2 carrots, peeled and thinly sliced

1 jalapeno pepper, seeded and diced

1 teaspoon fresh rosemary, chopped

2 cans fire roasted tomatoes

1 can chickpeas, drained

4 cups low-sodium chicken stock

2 tablespoons lemon juice

Salt and pepper to taste

Place a large saucepan over a medium-high heat and add the olive oil. Once hot, add the garlic, cumin, and sausage and sauté until the sausage is browned all over, about 5 minutes.

Reduce the heat to medium and add the onion, celery, and carrots and sauté until they begin to soften, 5-7 minutes.

Add the jalapeno, rosemary, and tomatoes and bring to a simmer. Cook about 3 minutes.

Add the chickpeas and chicken stock and bring back to a simmer. Cook about 20 minutes.

Just before serving add the fresh lemon juice and season with salt and pepper to taste.

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