Lingham's Spicy Italian Sausage Chickpea Soup

I used to have days craving for hot soup, especially rainy day, and this Lingham's Spicy Italian Sausage Chickpea Soup has always been my favourite, it was savoury, warm and easy to make. All you need is just a pot and all the ingredients, and there you could reproduce it effortlessly.

You could choose any type of your favourite sausage, but I would prefer Italian hot sauce where the spices in the sausage add more flavour to the soup, yet it is succulent enough after pan fried and shimmered.

Now, let's see what do we need for 2 servings of Lingham's Spicy Italian Sausage Chickpea Soup,

2 Spicy Italian Sausage
1/4 cup chickpea
1/2 onion chop into small chunk
2 sticks of celery cut into small cubes
1 carrots cut into small chunks
few cloves of garlic
2 tablespoons of olive oil
1 cup chicken stock
1/2 can tomato puree
2 tablespoons Lingham's Sriracha hot sauce

Method:
1. Heat a tablespoons of olive oil in a pot, stir fried the garlic until fragrant and remove the garlic.
2. Sauté Italian sausage in same pot over medium-high heat until cooked through, crumbling with back of spoon, about 10 minutes. Set the sausage aside.
3. At the same pot add onion, celery, carrots, stir fried for 5 minutes.
4. Add in chickpea, chicken stocks, tomato puree, sausages and Lingham's Sriracha hot sauce bring to boil and cover the pot with lids and shimmer for 20 minutes.

If you cook too much, it is good to keep for next day breakfast and served with a slice of baguette!