Ingredients
14 ounces
Farmer John Classic Polish Sausage, cut into ½-inch pieces
14 ounces
2 tablespoons
Oil or Bacon Grease
2 tablespoons
4
Garlic Cloves, minced
4
2 cups
Carrots, peeled and finely diced
2 cups
4 cups
Chicken Stock
4 cups
15 ounces
Chickpeas, cooked or canned
15 ounces
2 cups
Coconut Cream (or any Milk)
2 cups
1 teaspoon
Kosher Salt
1 teaspoon
1/4 teaspoon
Black pepper
1/4 teaspoon
1/4 teaspoon
Dried Thyme
1/4 teaspoon
1 cup
Sharp Sage Cheddar Cheese (or any Sharp Cheddar), shredded
1 cup
Serving suggestions: Crumbled Bacon, Steamed Rice, Toasted Baguette
Directions
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
