Tag Archives: sausage

Hey Chick-a-dee, Try Some Chickpeas

20 Aug

I love the season of farmers’ markets. It’s great to get out of the house, peruse the stands, and support the local farmers and vendors. I remember being in Portland, OR and having easy access to the market on the south park blocks. I would always be tempted by the fresh loaf of olive bread from Pearl’s Bakery.

It’s fortunate that there is also a farmer’s market in downtown San Mateo. It’s not a very big one, maybe 12+ vendors. The usual vendor list includes the strawberry man, the nectarine and peach ladies, the fish guys, some nutty guy, a hummus specialist, the orchid florist, the honeybee man, bread bakery dude, the Asian veggies people, a couple of other produce vendors, a couple of ready-made fresh foodies, and now a gluten-free bakery owner!

On top of being able to smell and squeeze the fresh stuff, there is an information booth which carries print-outs of recipes. The latest recipe we tried was the kale and chickpea soup. I would recommend using a food processor for all the chopping. I almost lost a fingernail trying to chop the kale. I don’t think it’s necessary that the kale had to be chopped finely; it would have been fine with larger pieces. The original recipe calls for a boiling potato but I used red potatoes and kept the peel on (extra fiber). Also, instead of 1/4 lb chorizo (casing discarded), I used 3 chicken apple sausages. It’s good stuff and another recipe keeper!


  • 1 cup of chopped onion
  • 2 garlic cloves (chopped)
  • 1 bay leaf
  • 1 tsp salt
  • 1/8 tsp fresh ground pepper
  • 2 Tbs extra-virgin olive oil
  • 3 small red potatoes, cut into 1/2 inch pieces
  • 1 bunch of kale leaved finely chopped
  • 3 1/2 cups of chicken broth (28 fl oz)
  • 2 cups of water
  • 1 can of chickpeas/garbanzo beans (14-oz) rinsed and drained
  • 1/4 lb of chicken apple sausage diced


In heavy pot sautee the onions, garlic, bay leaf, salt, pepper in oil over med-high heat. Stir frequently. Onion and garlic should soften and begin to brown around 5-6 minutes. Add potato, kale, broth and water and let boil. Partially cover pot and let boil for 15-20 minutes until potatoes are tender. Reduce heat to low and add chickpeas and sausage and gently simmer for another 5 minutes. Discard bay leaf and season to taste*.

*My husband liked a dash of Tabasco sauce for added spice.