Best Sausage And Chickpea Stew Over Barley Recipes

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SAUSAGE & CHICKPEA SKILLET



Sausage & Chickpea Skillet image

This quick sausage and chickpea dish is perfect for weeknight meals! You can throw it together quickly with just a few ingredients. —Phyllis Schwartz, Arcadia, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 14

1 pound Italian sausage links, cut into 1-inch slices
1 cup chopped onion
1 cup chopped green pepper
2/3 cup chopped celery
1/2 cup chopped carrot
1-1/2 teaspoons minced garlic
2 tablespoons olive oil
1 can (28 ounces) stewed tomatoes
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (6 ounces) tomato paste
1 teaspoon sugar
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes
Hot cooked rice or pasta, optional

Steps:

  • In a large skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage. , Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.

Nutrition Facts : Calories 284 calories, Fat 17g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 619mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges

SAUSAGE, CHICKPEA AND SWEET POTATO STEW



Sausage, Chickpea and Sweet Potato Stew image

Make and share this Sausage, Chickpea and Sweet Potato Stew recipe from Food.com.

Provided by john_cagle

Categories     Yam/Sweet Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

2 teaspoons oil
1 diced onion
2 minced garlic cloves
1/2 lb reduced-fat Italian sausage, casings removed
1 (28 ounce) can crushed tomatoes
4 cups chicken broth
1 sweet potato, peeled and diced into 1/2 inch chunks
1 teaspoon ground cumin
1 teaspoon fennel seed
1 small buttercup squash, peeled seeded diced
1 (15 ounce) can chickpeas, drained and rinsed
salt and pepper

Steps:

  • Heat oil in large soup pot over medium-high heat. When hot but not smoking, add onion and garlic. Cook, uncovered, stirring every now and then, until onion is completely softened, one to two minutes. Add sausage and cook, breaking it apart with a spatula or spoon, until cooked through.
  • Add tomatoes, broth, sweet potatoes, cumin, and fennel. Bring to a boil, reduce to simmer and cook until sweet potatoes are almost done, about 10 minutes. Add squash and chickpeas and cook, uncovered, for 15-25 minutes more, until squash is fork-tender. Taste, adjust seasonings with salt and pepper and serve.

Nutrition Facts : Calories 187.5, Fat 3.6, SaturatedFat 0.6, Sodium 1017.8, Carbohydrate 31.8, Fiber 6, Sugar 7, Protein 8.5

CATALAN CHICKPEA AND SAUSAGE STEW



Catalan Chickpea and Sausage Stew image

This slightly picante stew benefits from being made a day or two ahead.

Provided by Food Network

Categories     main-dish

Time 10h15m

Yield 6 servings

Number Of Ingredients 11

1 pound chickpeas, soaked in 2 quarts water for 6 hours or overnight, and drained
1 bay leaf
Salt and freshly ground black pepper
1/2 pound soft Spanish chorizo
2 tablespoons olive oil
1 medium onion, chopped
1 medium green or red pepper, chopped
2 plump garlic cloves, minced
1 28-ounce can chopped tomatoes, lightly drained
1/2 teaspoon dried thyme
1 dried cayenne pepper, or 1/4 to 1/2 teaspoon dried red pepper flakes, to taste

Steps:

  • Combine the drained chickpeas with enough water to cover by 2 inches in a large soup pot or Dutch oven, add the bay leaf, and bring to a boil. Reduce the heat and skim off any foam. Cover and simmer for 1 hour. Add salt to taste (about a tablespoon), and simmer for another hour, until tender. Drain over a bowl and retain 2 cups of the cooking liquid. Set aside.
  • While the beans are cooking, heat a large, heavy casserole over medium-high heat and when it is hot, add the sausages. Brown the sausages on all sides and remove from the heat. Slice and set aside.
  • Add the olive oil to the pan, turn the heat down to medium, and add the onion. Cook, stirring, until it begins to soften, and add the diced pepper. Cook, stirring often, until the onion and pepper are tender, 5 to 10 minutes. Add the garlic, stir together for a minute or two, until fragrant, and stir in the tomatoes, sliced sausage, thyme, and salt and pepper to taste. Cook, stirring often over medium heat for about 10 minutes, until the tomatoes have cooked down slightly. Add the chickpeas, dried cayenne or chili flakes, and the 2 cups of their liquid that you set aside. Bring back to a simmer, stir together, turn the heat to very low, cover and cook gently for 30 minutes to 1 hour, until the beans are very tender and the broth fragrant. Taste, adjust seasonings, and serve.

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