5 cups of chick peas soaked overnight
9 cups of vegetable stock
3 large potatoes cut into bite size chunks
1/4 cup of olive oil
Spinach leaves
Salt and freshly ground black pepper
Spicy sausage, cooked and sliced into thick pieces. (I used smoked turkey sausage)
One can 15oz. of diced tomatoes (optional)
Carrots (optional)

Directions
Drain the chick peas and rinse under cold water. Place in a large pan with the vegetable stock. Bring to a boil then reduce the heat and cook gently for about one hour.

Add the potatoes, olive oil and salt and pepper to taste. Cook for 20 minutes until the potatoes are tender.

Add the spinach and sliced, cooked sausage 5 minutes before the end of cooking. Serve the soup in individual soup bowls.

For a quick version use canned chick peas and eliminate the boiling for one hour. Serve with warm crusty bread and butter.

Hearty and filling for a cold winter night.