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
  • 14 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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