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Sausage and Chickpea Stew

Published on March 24, 2017 | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

This quick and easy comforting stew features a hint of the exotic with fragrant spices.  You can use any Isernio’s Sausage Links in this recipe, but we recommend our Chicken Spinach & Feta Sausage.

Sausage and Chickpea Stew Recipe #recipe #stew

Recipe Rating

  • (5 /5)
  • (1 Rating)

Ingredients

  • 1 pkg (13.3 oz) Isernio’s Sausage Links (we recommend Chicken Spinach & Feta)
  • 2 tbsp olive oil
  • 2 carrots, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 tsp each ground turmeric, cumin and paprika
  • 1/4 tsp each salt and pepper
  • 1/4 tsp ground coriander and cinnamon
  • 1 can (19 oz) chickpeas, drained and rinsed
  • 1/4 cup tomato paste
  • 1 can (28 oz) diced tomatoes
  • 1 1/2 cups chicken broth
  • 2 bay leaves
  • 4 cups baby spinach
  • 1/4 cup finely chopped fresh parsley

Instructions

  1. Heat 2 tbsp oil in large skillet set over medium heat; cook sausage for 10 to 12 minutes, turning occasionally, or until browned all over and cooked through. Transfer to plate. Let cool for 5 minutes; slice sausage.
  2. In same skillet, cook onion, carrots, celery, garlic, ginger, turmeric, cumin, paprika, salt, pepper, coriander and cinnamon for about 5 minutes or until vegetables soften.
  3. Stir in chickpeas and tomato paste; cook, stirring, for 1 minute. Stir in tomatoes, chicken broth and bay leaves; bring to simmer. Simmer for about 30 minutes or until vegetables are softened. Add sausage; cook for about 5 minutes or until sauce is thickened.
  4. Remove bay leaves. Stir in spinach; cook for about 2 minutes or until spinach starts to wilt. Sprinkle with parsley.
  5. Serve with crusty bread, or serve over couscous or rice, if desired. For a spicy addition, add a pinch of cayenne pepper.
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