Chickpea and Sausage Soup

Thursday 29 October
The blog has been in arrears for some time now, so the notes may be a tad lacunose.
Barbara brought Holt back to St. Catharines to the smell of a fine mess of pottage, slowly cooked in the slow cooker, which is a remarkably handy gadget for cooking things, especially beans and friends, slowly that is. The sausage was a spicy sundried tomato type, from Antipastos; we now know that they generally make their sausage too spicy, so it's best cooked with something bland, like chickpeas. All it needs is the usual dose of ground coriander and cumin to be just perfect.
All went well with a Candidato Temperanillo 2006, our new Iberian red of choice since the LCBO stopped carrying Vinho do Poeta.