Some say soup can’t be a whole meal – and I strongly disagree with this idea. If you make a hearty soup packed with protein and vegetables then you can make a whole meal out of it. This Andouille & Chickpea Soup fits the bill perfectly! You get the protein from the sausage and the chickepea and with the carrots, celery and potatoes, you will have a full – and happy – belly!
In case you are confused by the word Chickpeas – they are also called garbanzo beans in some parts of the world. Chickpeas comes from the Latin name for the bean, while Garbanzo is the Spanish word for the bean. And since garbanzos are so popular in Spanish cooking, that is the word lots of people use for them. Whatever you prefer to call them, just don’t count them out. They are full of protein as well as fiber and can be used in so many great dishes.
Andouille is a slightly spicy smoked pork sausage that you often find in Cajun dishes in America. It originated in France and was made from pig innards, so the extra spice was to improve the flavor. And since Cajun is so heavily influenced by French culture, it makes sense that Andouille would be found in both cuisines. If you don’t like the little bit of a kick in spice that you get from the Andouille, you could certainly use another smoked sausage in it’s place.
As I said above, this is a hearty stand-alone meal. I served it with some sourdough bread to sop up the yummy broth from this soup. If you want to stretch this soup for more people or to insure leftovers, you could serve it up with a Southwest-style salad. This soup does reheat very well, so saving some for lunches later is a great idea.
Now Let’s Get Cookin’!
Andouille & Chickpea Soup
- 2 tbsp Butter
- 4 Garlic Cloves minced
- 1 tsp Celery Salt
- 1 tsp Red Pepper Flakes
- 1 tsp Paprika
- 1 tsp Onion Powder
- 1 tsp Oregano
- 3 Medium Carrots diced
- 3 Celery Stalks diced
- 1 lb Red Potatoes peeled and diced
- 4 Green Onions chopped, divided
- 2 qt Broth chicken or vegetable
- 1 28oz can Chickpeas
- 1 lb Andouille Sausage diced
- Add butter to large stock pot over medium-high heat. Once melted, add garlic and seasonings. Saute for 3 minutes, then add carrots and celery. Cook another 5 minutes.
- Add three quarters of green onion, potatoes, chickepeas and broth. Bring just to a boil then reduce heat to medium. Cover and cook for 20 minutes.
- Add in sausage and cover again. Let cook for remining 15 minutes. Serve with a sprinkle of remaining green onions.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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