READY IN: 30mins

INGREDIENTS

1onion, chopped

4garlic cloves, chopped

3tablespoonsolive oil

300gsausage, cut into chunks(debreciner or chorizo)

1carrot, sliced(about 120 g)

1stickcelery, sliced

1smallchili pepper, sliced

200gsavoy cabbage, cut into thin strips

400g chopped canned tomatoes

1bay leaf

500mlwater

500gcanned chick-peas, drained and washed

50g canned lentils, drained and washed

1tablespoonwine vinegar

¹⁄₄ teaspooncinnamon

1teaspoonsmoked paprika

1tablespoonsugar

NUTRITION INFO

Serving Size: 1 (568) g

Servings Per Recipe:4

Calories: 564.9

Calories from Fat 301 g 53 %

Total Fat 33.5 g 51 %

Saturated Fat 8.9 g 44 %

Cholesterol 43.5 mg 14 %

Sodium 1239.7 mg 51 %

Total Carbohydrate49.5 g 16 %

Dietary Fiber 10.6 g 42 %

Sugars 9.6 g 38 %

Protein 19.1 g 38 %

DIRECTIONS

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.

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