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Sausage & Chickpea Soup
Sausage & Chickpea Soup

Recipe by: Ashley Efraim

I love my recipe on those icy winter days. It’s my mom’s recipe and it’s comfort food. It is warm and delicious and healthy. It is a low calorie meal so guilt free. Perfect with warm garlic bread.



6 - 8

Eskort Gold Medal Pork Sausages

1 tin

chickpeas, drained


oil, for frying


leeks, sliced


celery sticks, sliced


shallots, finely chopped


garlic cloves, finely chopped

1 tin

tomato pureé

1.5 L

chicken stock

10 ml

Italian seasoning

1 can

sweetcorn, drained

400 g

carrots, sliced


garlic bread, for serving


  • Cook the sausages until brown, remove from heat and chop them into thin slices, set aside.

  • Keep one tablespoon of the fat and add it to the pot you’re using for the soup.

  • In the pot with the fat, add in the leeks, celery and shallots. Cook for 5 minutes.

  • Add the garlic and cook for 1 minute.

  • Stir in the tomato puree, stock, Italian seasoning and boil.

  • Add your carrots, then reduce heat and simmer for 2 hours.

  • Add your sausages chickpeas and corn and simmer for 5 minutes.

  • Serve warm with garlic bread.

Recipe Meal Types: - Soup - Lunch - Dinner
The following product can be used with this recipe:
Eskort Gold Medal Pork Sausages

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