Sausages / Soups

Chickpea Soup with Chicken Sausage

with Chicken Basque Sausage - Chicken Sausage with Espelette Pepper


1 lb. Chicken Basque Sausage

1 or 2 tbsp. Olive oil

1 Onion

1 Fennel bulb

4 cloves of Garlic  

Anchovy filets

½ tsp. each of Fennel seed and red pepper flakes

15 oz. Can of rinsed, drained chickpeas 

3 cups Chicken stock

28 oz. Can of whole, peeled tomatoes

Bay leaves, basil and oregano to taste

Because this is a quick-cooking soup, you want to pack in as much flavor as possible using whatever ingredients you have on hand. If you have leeks, carrots, or any kind of other vegetable that could fit in there, it will work!


Working in a big Dutch oven, brown the sausage in the olive oil, breaking it up into pieces. When it’s cooked through and there’s good caramelization on the pieces, remove the sausage with a slotted spoon and transfer to a bowl

Sweat the onion, fennel bulb, and garlic for 8 to 10 minutes until they start to brown, then stir in a couple of anchovy filets and the fennel seed and red pepper flakes

Once the anchovies are dissolved, add the chickpeas along with chicken stock, scraping up the browned bits from the bottom of the pot. While that comes to a simmer, add the peeled tomatoes that you break up with your hands (do this part slowly and right over the pot). Drop in a couple of bay leaves and let the whole pot simmer until the flavors are melded (about 20 min.)

Then add the sausage back in with chopped fennel fronds, and a few sprigs each of basil and oregano. To finish, drizzle a little extra olive oil over top, add a dash of red pepper flakes

Credit: Bon Appetit

Photo: Laura Murray