Sausage and Chickpea Stew

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

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  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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