READY IN: 30mins
4garlic cloves, chopped
300gsausage, cut into chunks(debreciner or chorizo)
1carrot, sliced(about 120 g)
1smallchili pepper, sliced
200gsavoy cabbage, cut into thin strips
400g chopped canned tomatoes
500gcanned chick-peas, drained and washed
50g canned lentils, drained and washed
Serving Size: 1 (568) g
Servings Per Recipe:4
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 %
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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