Spicy Bean Soup
Spicy Bean Soup
- 2 cups of Chick Peas (soaked overnight)
- 2 tbsp. of Oil
- 3 cloves of Garlic (crushed)
- 450 grams of Halal Sausage (cut into thin rounds)
- 1/4 tsp. of Red Chilli (crushed)
- 1/4 cup of Tomato Paste
- 5-6 cups of Chicken Stock
- 2 1/2 cups of Spaghetti or Pasta Shapes
- 1 1/2 cups of Parmesan Cheese (grated)
- Place liquid from the chickpeas into blender, add 1 cup of chickpeas and
puree until smooth. cut halal sausages into thin rounds (if you have not
done so yet). - Heat oil in large pan over medium heat. Add garlic, halal sausages and
crushed red peppers. Sauté until the sausages are cooked through, about 8
minutes. Add tomato paste, chickpea puree, remaining chickpeas, stock and
pasta. - Bring to a boil, reduce heat to low and simmer for about 20-25 minutes,
until the pasta is tender and mixture is thick, stirring occasionally.
Season with salt and pepper. Ladle soup into the bowls, sprinkle with cheese
and serve immediately.
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