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Smoky Sausage, Tomato and Chick-Pea Soup

soups

1 pound fresh turkey sausage
1 teaspoon oil
1 medium onion; chopped
4 cloves garlic; minced
1 large carrot; chopped
1 stalk celery; chopped
2 jalapeño pepper; sliced thinly
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground paprika
1/4 teaspoon chili powder
1/4 teaspoon pepper
1 can (19 oz) tomatoes
1 can (19 oz) chick peas
3 cups chicken stock
1/4 cup fresh coriander or parsley
1 ripe avacado
2 limes

Remove casings from sausage; cut into rounds or break into chunks. In large pot, heat oil over medium heat; cook sausage, without stirring, for 5 minutes. Add onion, garlic, carrot and celery; cook, stirring often for about 10 minutes or until vegetables are softened and sausage is cooked through. Skim off any excess fat. Stir in jalapeño peppers, cumin, ground coriander, paprika, chili powder and pepper; cook, stirring, for 1 minute. Pour in tomatoes, breaking up with the back of a spoon; bring to boil. Reduce heat and simmer, covered, for 10 minutes. Meanwhile, drain and rinse chickpeas; stir into pot along with stock and 2 tablespoons of the fresh coriander. Cover and simmer for 20 minutes. Meanwhile, halve the avocado and remove pit. Cut through flesh to skin lengthwise and crosswise to dice; with spoon, scoop out cubes into bowl. Squeeze juice from 1 of the limes; toss juice with avocado. Slice remaining lime into 8 wedges. Garnish each serving with avocado and lime wedge. Sprinkle with remaining coriander. Variations: Replace turkey sausage with mild Italian or chorizo, omit paprika. Total fat: 96 g.

Contributor: Canadian Living Magazine (January, 1997)

Yield: 8 servings

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