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 1tablespoonsugarNUTRITION 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.Source: Read Full Article
