Best Sausage Chickpea Skillet Recipes

SAUSAGE & VEGETABLE SKILLET DINNER

Sausage & Vegetable Skillet Dinner image

I threw this sausage recipe together one night to use up produce before going out of town. Who knew it was going to be such a hit! Now it's a recipe I turn to whenever time is tight. -Elizabeth Kelley, Chicago, Illinois

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1-1/2 pounds red potatoes (about 5 medium), thinly sliced
1 package (10 ounces) frozen corn
1/4 teaspoon pepper
1-1/4 cups vegetable broth
2 cups fresh baby spinach

Steps:

In a 12-in. skillet, heat oil over medium-high heat; saute sausage and onion until onion is tender. Add garlic and pepper flakes; cook and stir 1 minute., Add potatoes, corn, pepper and broth; bring to a boil. Reduce heat to medium; cook, covered, until potatoes are tender, 15-20 minutes. Stir in spinach until wilted.

Nutrition Facts : Calories 371 calories, Fat 11g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 715mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

CHICKPEA, SAUSAGE, AND KALE PASTA

Chickpea, Sausage, and Kale Pasta image

Protein-packed and so versatile, canned chickpeas are a pantry must-have that can make a meal in minutes. Try this easy idea for serving up these super staples.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 9

Ingredients

1/2 pound short pasta
3/4 pound Italian sausage meat
1 tablespoon olive oil, plus more for drizzling
2 tablespoons minced garlic
1 can (15.5 ounces) rinsed and drained chickpeas
5 cups ribbed and shredded kale
1/2 cup grated Parmesan
Salt and pepper
Lemon juice, for drizzling

Steps:

Cook pasta, then drain. In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add garlic and cook 30 seconds. Add chickpeas and cook 3 minutes. Add kale and wilt. Add pasta and Parmesan; season. Drizzle with olive oil and lemon juice.

SAUSAGE AND CHICKPEA CASSEROLE

Sausage and Chickpea Casserole image

I made this with pork and fennel sausages, triple-smoked bacon and ingredients I had in the pantry/fridge. Delicious - but if you start with tasty sausages and bacon, you can't go wrong! You could make this with any vegetables you happen to have.

Provided by RonaNZ

Categories Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons oil
500 g pork sausage (6 sausages)
100 g bacon
2 onions
400 g canned tomatoes (tinned)
420 g canned chick-peas (tinned)
1 leek
salt
pepper
1/2 teaspoon paprika
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1/2 cup parsley
250 g cauliflower
250 g broccoli

Steps:

Heat the oil in a frying pan and brown the sausages. They don't have to be cooked through. Remove and let cool slightly.
Cut the bacon into strips and fry in the oil.
Add sliced onions and continue cooking, stirring occasionally until the onions are soft.
Cut the sausage into slices and put in a casserole dish.
Add the tomatoes, drained chickpeas and chopped leek.
If there is a lot of fat in the bacon you may want to drain the fat off the onions and bacon. Add them to the casserole dish.
Add paprika, salt, pepper and thyme and stir to combine. Dried mixed herbs or dried thyme will do.
Finely chop the parsley and add half of it to the dish.
Cover and bake in the oven at 170C/340F for 35 minutes.
In the last few minutes of cooking, steam some cauliflower and/or broccoli or cook in the microwave.
Stir the steamed vegetables into the casserole.
Garnish with the reserved parsley.