SPICY CHICKEN SAUSAGE AND CHICKPEA STEW

SPICY CHICKEN SAUSAGE AND CHICKPEA STEW image

Yield 4-8 people

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, diced (about 2 cups)
1 pound spicy Italian chicken sausage
-- Kosher salt and ground black pepper, to taste
3 (15-ounce) cans chickpeas
1 (15-ounce) can diced tomatoes
4 cups low-sodium chicken broth
2 teaspoons minced rosemary + more for garnish (if desired)
1 2- to 3-inch piece Parmesan rind
-- Freshly grated Parmesan cheese, for garnish

Steps:

Instructions: In a large, heavy-bottom pot, warm the olive oil over medium heat. Add onions, and cook, stirring, until softened, about 4 minutes. With a spatula, push onions into a pile onto one side of the pot. Remove the sausage meat from its casing, and add the sausage to the pot, breaking it up with a wooden spoon as it browns. Cook for about 3-4 minutes, then stir together with the onions. Season to taste with salt and pepper. Meanwhile, drain and rinse two cans of the chickpeas, and pour the third can, with the bean liquid, into a blender. Puree coarsely. Add the whole and pureed chickpeas to the soup pot, along with the diced tomatoes, chicken broth, rosemary and Parmesan rind. Bring to a boil, then reduce heat to low and simmer, uncovered, for about 30 minutes, until slightly thickened. Remove Parmesan rind. Pour half of the mixture into a freezer-safe container, let cool, then cover and freeze up to 3 months. Season and garnish after thawing and reheating. Season the remaining half with plenty of salt and pepper to taste. Garnish with grated Parmesan cheese and minced rosemary, if desired, and serve hot.