egm Chicken Chickpea Soup with Sausage and Spiced Tomato - Fun With Allergy Kids

Chicken Chickpea Soup with Sausage and Spiced Tomato

Chicken Chickpea Soup with Sausage and Spiced Tomato

This Chicken Chickpea Soup with Sausage and Spiced Tomato is a hearty soup with a few different components…they aren’t all necessary if you wanted something a bit simpler.  We have a great big log burner which I just love on cold days as the top opens up for cooking on.  So I often have pots of stock, soup or stew on the go 🙂  I made the base for the soup from scratch but feel free to substitute ready made chicken stock (or water) if that’s easier for you.

The Chicken Chickpea Soup with Sausage and Spiced Tomato is a sponsored recipe I came up with in conjunction with Countdown Supermarkets.  I used Kings Vegetable Soup Mix (bonus: it’s on price lockdown at Countdown), making soups super affordable this Winter.  I’ve got a 9 year old in the house eating like a teenager so I’ve been keeping a big pot of soup in the fridge to pull out for hearty afternoon teas when she gets home super hungry after school.  I do sometimes crave something ‘Winter-y’ with an injection of flavour though, so I’ve added a spicy punch to this soup and a few added healthy elements like kale and mushrooms.

Chicken Chickpea Soup with Sausage and Spiced Tomato

Chicken Chickpea Soup
Serves 6
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Prep Time
1 hr
Total Time
3 hr
Prep Time
1 hr
Total Time
3 hr
375 calories
26 g
104 g
14 g
36 g
4 g
437 g
822 g
10 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 375
Calories from Fat 129
% Daily Value *
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 104mg
Sodium 822mg
Total Carbohydrates 26g
Dietary Fiber 6g
Sugars 10g
Protein 36g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Chicken Stock
  1. 4 chicken frames
  2. 2 carrots, roughly chopped
  3. 3 sticks celery, roughly chopped,
  4. 1/3 leek, roughly chopped
  5. 2 onions, roughly chopped
  6. handful parsley stalks
  7. 4 bay leaves (optional)
  1. 1 tin chickpeas in brine
  2. 2 cups chopped kale
  3. 3 pork sausages
  4. 1 cup sliced mushrooms
  5. 1 packet soup mix (I used Kings vegetable soup mix)
Spiced Tomato Sauce
  1. 4 large fresh very ripe tomatoes
  2. 1 large onion, finely chopped
  3. 1 cup tomato puree
  4. 4 cloves crushed garlic
  5. 1/2 teaspoon dried chilli pepper (less or more depending on how spicy you like things!)
  6. 1/2 teaspoon brown sugar
  7. 1 Tablespoon chopped herbs (I used thyme, basil and parsley)
  1. Place all ingredients in a large pot, cover with water and boil gently for two hours. Strain.
  1. 1. Place the soup mix and strained chicken broth together in a large pot and cook according to the directions (I simmered mine on top of the fire for 2 hours). Add the chickpeas 20 minutes before the end of the cooking time.
  2. 2. Fry the sliced mushroom until golden with a splash of olive oil and season with salt and pepper.
  3. 3. Pan fry the sausage until just cooked through then slice thinly.
Tomato Sauce
  1. 1. Fry the onion and garlic over medium heat until onion is softened but not coloured.
  2. 2. Add the tomato pieces and cook for a further two minutes.
  3. 3. Add the tomato puree, sugar, salt and herbs and cook until sauce is reduced and thick enough to spoon on top of the soup. Mine took about 25 minutes.
To serve
  1. Place the kale in the bottom of soup bowls, add the soup, then top with the sausage and mushroom. Place a large spoonful of the spiced tomato sauce on the top to finish.
Fun With Allergy Kids


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