Chickpea, sausage and savoy cabbage stew Recipe

• 1 onion, chopped
• 4 cloves of garlic, chopped
• 3 tbs olive oil
• 300 g sausage, (debreciner or chorizo) 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

Directions

1.

In a soup pot, gently sauté onion and garlic in olive oil for 3 - 4 minutes.

2.

Stir in sausage chunks and sauté for about 2 minutes until they start to release its oils and crisp up.

3.

Stir in the carrot, celery and chili pepper, sauté for about 1 minute.

4.

Add savoy cabbage, chopped tomatoes, bay leaf and 200 ml of water; stir and cook for 10 minutes on medium high flame.

5.

Stir in the chickpeas, lentils, vinegar and 300 ml of water, bring to a simmer and cook for 5 minutes.

6.

At the end of cooking, stir in the smoked paprika, cinnamon and sugar. Serve warm with crusty bread.