Chickpea and Sausage Soup

1/2 pound Chorizos or Smoked Sausage
2 tablespoons vegetable oil
1/2 medium white onion, chopped
1 large garlic clove, minced
2 large tomatoes, peeled and chopped
2 cups chopped cabbage
1/2 cup fresh parsley leaves
2 (12 ounce) cans chicken broth
1 cup canned chickpeas, drained
1/2 tablespoon salt

In a 4-quart pot, heat oil over medium heat. Add the sausage rounds and cook, turning, until light brown, about 4 to 5 minutes. Remove the sausage to a plate.

In the same oil, cook onion and garlic, stirring until softened, about 2 minutes.

Add tomatoes and cook, stirring, until the tomato juices have cooked away, 2 to 3 minutes.

Add the cabbage and parsley and cook, stirring, 3 to 4 minutes.

Stir in broth, chickpeas, salt and reserved sausage. Bring to a boil, then reduce the heat, cover and simmer the soup 10 min. to blend flavors. Serve hot.

Makes 4 servings