Chickpea, sausage and savoy cabbage stew
1 onion, chopped
4 cloves of garlic, chopped
3 tbs olive oil
300 g debreciner (or chorizo) sausage, cut into chunks
1 carrot (about 120 g), sliced
1 stick celery, sliced
1 small chili pepper, sliced
200 g savoy cabbage, cut into thin strips
400 g chopped canned tomatoes
1 bay leaf
500 ml water (200 + 300 ml)
500 g canned chickpeas, drained and washed
50 g canned lentils, drained and washed
1 tbs wine vinegar
¼ tsp cinnamon
1 tsp smoked paprika
1 tbs sugar
In a soup pot, gently sauté onion and garlic in olive oil for 3 - 4 minutes.
Stir in sausage chunks and sauté for about 2 minutes until they start to release its oils and crisp up.
Stir in the carrot, celery and chili pepper, sauté for about 1 minute.
Add savoy cabbage, chopped tomatoes, bay leaf and 200 ml of water; stir and cook for 10 minutes on medium high flame.
Stir in the chickpeas, lentils, vinegar and 300 ml of water, bring to a simmer and cook for 5 minutes.
At the end of cooking, stir in the smoked paprika, cinnamon and sugar. Serve warm with crusty bread.