EASTERN EUROPEAN CHICKPEA SOUP

Chickpeas form part of the staple diet in the Balkans, where this soup originates. It is economical to make, and is a hearty and satisfying dish. It's an easy simple dish to make.

Serves 4-6

2-1/2 cups dry chickpeas, soaked overnight
4-1/2 cups of vegetable stock (I used Bouillon
veg stock as it is darker and richer than Vogue
veg stock)
3 large potatoes, cut into bite-size chunks
Just under 1/4 cup olive oil
8 0z spinach leaves
salt and ground pepper to taste
spicy vegan sausage (I used Tofurky Kielbasa and
fried it till nice and crispy brown and added to the
soup at the last minute so that it would retain the
crispiness and not get soggy. I'm not sure if it makes
a huge difference, but I think if not laying in broth
too long it will stay more tasty.)

NOTE: DO NOT ADD SALT & PEPPER UNTIL YOU TASTE
THE SOUP. I THINK THE SAUSAGE MAKES IT SALTY.

1. Drain the chickpeas and rinse under cold water. Place
in a large pan with the veggie stock. Bring to the boil
then reduce the heat and cook gently for about 1 hour.
(In the end, add more broth if you want more liquid.)
2. Add the potatoes and olive oil. Cook for 20 minutes
until the potatoes are tender.
3. Add the spinach and sliced, cooked sausage 5 mins
before the end of cooking. Serve.

Recipe from 400 Soups www.hermeshouse.com
Published 2005, 2008 www.annesspublishing.com