Spanish Sausage And Chickpea Stew
Created by dienia b on July 10, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 30m
- Recipe #43148
Ingredients
- 1 1/2 tablespoons olive oil
- 8 ounces Andouille sausage, cut in coins
- 2 garlic cloves, minced
- 1/4 cup onions, diced
- 1/8 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- 14 ounces crushed tomatoes (1 can)
- 14 ounces chickpeas (1 can)
- 1 cup chicken broth
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
How to Make
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Step 1: Heat olive oil in a large saucepan.
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Step 2: Add sausage and cook for 3 minutes or until golden.
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Step 3: Add onions, garlic, thyme, paprika and bay leaf, then stir for 1 minute.
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Step 4: Add tomato, chickpeas, chicken stock, salt and pepper, seasoning to taste.
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Step 5: Stir, bring to a simmer then lower the heat down to medium low so it is simmering very gently.
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Step 6: Cook for 15 minutes (no lid), stirring regularly make sure it doesn't stick and burn until the sauce has reduced and thickened.
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Step 7: Discard bay leaf.