Ingredients
- 14 ounces Farmer John Classic Polish Sausage, cut into ½-inch pieces14 ounces
- 2 tablespoons Oil or Bacon Grease2 tablespoons
- 4 Garlic Cloves, minced4
- 2 cups Carrots, peeled and finely diced2 cups
- 4 cups Chicken Stock4 cups
- 15 ounces Chickpeas, cooked or canned15 ounces
- 2 cups Coconut Cream (or any Milk)2 cups
- 1 teaspoon Kosher Salt1 teaspoon
- 1/4 teaspoon Black Pepper1/4 teaspoon
- 1/4 teaspoon Dried Thyme1/4 teaspoon
- 1 cup Sharp Sage Cheddar Cheese (or any Sharp Cheddar), shredded1 cup
- Serving suggestions: Crumbled Bacon, Steamed Rice, Toasted Baguette
Instructions
Add olive oil to a Dutch oven or soup pot and heat over medium high. Add the sausage and cook for 3 minutes, stirring frequently. Add garlic and carrots and sauté for 2 minutes
Add the chicken stock, salt, pepper, thyme, cayenne, and chickpeas. Bring to a boil and reduce heat. Cover and cook for 15 minutes or until the carrots are tender
Stir in cream and cook on low heat for 5 minutes. Taste and add more spices, if desired
Serve with shredded cheese and bacon bits on top
