Black Chickpea Soup

I have never seen black chickpeas before. My BFF gave me a package of them and I was a bit unsure what to do with them.

It is always a good idea to turn the package to the backside and check if there are any serving tips. Well, there were two: add them to a salad or to a soup. Having the first bout of fall these days, a hot soup sounded promising. I started hunting through my fridge and veggie drawer for possible ingredients and leftover proteins.

Such a wild mix of miscelleanous stuff made a very tasty soup in the end. It will be a problem to recreate this soup, because lots of single items and small leftover pieces were added.

I will just give a kind of overview of the ingredients, you just have to get creative with what you've got laying around.

A package precooked black chickpeas

One potato, 2 green onions, 1 red bell pepper, 6 cherry tomatoes, cabbage, parsley

Turkish Sucuk sausage, cooked porkbelly, leftover doner kebap meat

2 chicken stock cubes, Pul Biber seasoning (chili), salt, pepper, oil

Start with the sausage in a little oil to render fat and flavour. Toss in the veggies with the longest cooking time first, then gradually add the others. Season and fill in the water as much as you like and add the stock cubes. The package of chickpeas is next.

Now the leftover cooked meats are next.  Cover and at reduced heat cook until the potato is soft. Add parsley and check the seasoning.