Chorizo, Sausage and Garbanzo Soup

This recipe is also adapted from the November 2013 issue of Delicious and like the previous posting it is as the magazine name suggests. Some of the items were subbed because of what I could find at my local grocer. The chorizo is important because it flavors the entire recipe, so make sure you use it. I bought a 225g link and sliced it because I could find nothing marked cooking chorizo. The initial recipe called for more pork sausage than I thought was needed and I loved those canned cherry tomatoes so much from the last recipe that I used those instead of fresh. Here is my version of this very tasty soup that will warm you on a chilly night.

Chorizo, Sausage and Garbanzo Soup

Fry 1 red onion, thinly sliced, in a little olive oil for 10 minutes. Add 225g chorizo, sliced and the meat from 3 pork sausages to the pan and fry for 10 minutes, breaking up the sausage meat with a wooden spoon. Add 1 TBSP. fennel seeds and fry 1 minute more. Stir in 1 400g tin of cherry tomatoes and 1 litre of chicken stock, then season well. Simmer 20 minutes, covered, then add 1 400g tin garbanzo beans, drained and rinsed and simmer 5 more minutes. Add a handful of chopped fresh flat leaf  parsley and 1/4 cup of double cream. Season to taste and serve.

Sausage and Bean Bake

 

 

I adapted this recipe from one I found in the November 2013 British magazine Delicious and it is... delicious that is. Because of the tomatoes, fennel and cannellini beans, this recipe would work well with Italian sausages. Great weeknight dish or perfect for company. Either way, this is worth trying.

Sausage and Bean Bake

1 Tbsp. olive oil
4 Pork and herb sausages, cut in half
1 small red onion, thinly sliced
1 small red chili, seeded and finely diced
1 large garlic clove, finely diced
1 400g can of cannellini beans, drained and rinsed
1 400g can cherry tomatoes
Salt & pepper
Handful of chopped flat leave parsley
3 Tbsp. mixed seeds (I used pumpkin and sunflower)
Handful of breadcrumbs
Olive oil

Preheat the oven to 200 Celsius or 400 Fahrenheit. Heat olive oil in skillet over medium-low, then fry sausages 15 minutes until golden brown. remove from pan and set aside. Add onion and fry for 10 minutes until soft. Add garlic and chili and fry 1 minute. Add beans, tomatoes and sausages to pan. Add salt and pepper to taste, then simmer 5 minutes. Stir in parsley and transfer to 1.5 litre oven-proof dish. Top with seeds and breadcrumbs, drizzle with olive oil. Bake in oven for 20 minutes. Serve with crusty bread and salad.