SPICY CHICKPEA AND SAUSAGE SOUP:

SPICY CHICKPEA AND SAUSAGE SOUP

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**YOU CAN USE SWEET SAUSAGE IF YOU DO NOT LIKE SPICY, I USED THE CHICKEN SAUSAGE (AIDELLS) JALAPENO MANGO.  THEY ARE IN THE MEAT SECTION IN ALL DIFFERENT COMBINATIONS.

OLIVE OIL

1 PACKAGE OF YOUR CHOICE OF SAUSAGE

1 CUP CHOPPED CELERY

2 CHOPPED CARROTS

1 BUNCH OF SCALLIONS, CHOPPED OR SWEET ONION CHOPPED

1 BOX OF CHICKEN BROTH

1 CAN OF TOMATO SAUCE

1 CAN OF DRAINED AND RINSED CHICKPEAS

BLACK PEPPER TO TASTE

4 OR MORE CUPS OF BABY KALE

COOK THE SAUSAGE AND SET ASIDE ON A PAPER TOWEL.  IN A SOUP POT, SAUTE ONIONS, CELERY AND CARROTS IN OLIVE OIL. COOK ABOUT 4 MINUTES. ADD BROTH, TOMATO SAUCE, CHICKPES AND PEPPER.  ADD THE SAUSAGE AND BRING TO SIMMER. LET SIMMER ABOUT 30 MINUTES.  TOSS IN THE KALE AND LET WILT ABOUT 3 MINUTES AND EAT.  THIS SOUP FREEZES WELL.