Chickpea Soup

7 Jan

A winter or summer favorite!  I found this gem in a Balkan cookbook.  Since I love chickpeas, aka garbanzo beans, I had to try it!  I make this at least once a year.  I found that if I make too much, I can freeze it for about six months, and it still reheats well.

What you need:
3 and 1/2 C chickpeas, rinsed and drained
8 C chicken or vegetable broth
3 large potatoes, peeled and cut into bite-size pieces
1/4 C olive oil
8 oz fresh spinach leaves, washed and drained
salt and pepper to taste
1 lb keilbasa, sliced

In large pot, bring broth and chick peas to a boil.

Reduce heat and cook gently for 55 minutes.

Add potatoes, sausage, oil, and seasoning.

Cook for additional 20 minutes.

Five minutes before serving add spinach.

Serve with your favorite bread or rolls.

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