A quick weeknight recipe featuring Italian sausage, chickpeas, tomatoes, onion, bell pepper and herbs.
I’m starting to think differently about chickpeas aka garbanzo beans. I used to think they were kind of boring, but no, they don’t have to be. Chickpeas add oomph and flavor to dishes, including this recipe for an Italian Sausage and Chickpea Skillet inspired by Amy at She Wears Many Hats.
In the next phase of our relationship—me and my chickpeas—I’ll cook them from scratch instead of buying canned chickpeas like I usually do. According to Alton Brown, I can use my slow cooker for that project. I will add that to my increasingly long list of kitchen projects.
Do you have one of those lists? Mine is always longer than the time I have to do anything in the kitchen, outside of making dinner. Right now, that list includes:
- Making more gingerbread granola – love this recipe from Minimalist Baker.
- Taking the arils out of five pomegranates and freezing most of them in little snack baggies.
- Doing a quick pickle of some baby beets.
- Preserving four Meyer lemons.
- Making these carrot cake power bites from The Kitchn.
- But do that, first I need to grind some almond meal.
- Making harissa.
That’s all. Maybe this weekend…
I was wondering as I started writing this post if I could make a big batch of chickpeas and freeze them. Why yes, says Tori Avey whose blog explains exactly how to do that. Another item for the list.
If you’re a chickpea fan, later this week, I’m sharing a recipe for Roasted Spicy Smoky Chickpeas, a very healthy alternative to the usual fat-laden Super Bowl snacks. Save those calories for beer, wine or cocktails!
This recipe takes more than 30 minutes but less than an hour. You don’t even have much chopping to do except for the onion, pepper and garlic. It’s one of those recipes that seems to develop even more flavor when you have the leftovers for lunch the next day.
You could toss it all with some pasta, but next time, I’m going to serve it over polenta.
Italian Sausage and Chickpeas Skillet
You’ll need a large skillet, that’s it.
- 1 pound Italian chicken sausage
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1/2 green (or red) bell pepper, diced
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
- 1/2 teaspoon dried oregano or 1 teaspoon fresh oregano
- 1/4 to 1/2 teaspoon red pepper flakes
- 1/4 cup sweet vermouth (or 1/2 cup red wine)
- 28 ounce can diced tomatoes
- 16 ounce can chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons basil pesto
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Parmesan cheese, to taste
Brown the sausage links on all sides for a few minutes in a skillet over medium heat. Remove the sausage from the pan and set aside until they’re cool enough to handle. Then, slice them into 1/2” pieces.
Drizzle enough olive oil to coat the bottom of the pan. Add the onion, bell pepper and sausage and cook over medium-low heat until the onion is slightly transparent, about 5-6 minutes. Add the garlic, dried thyme, dried oregano and red pepper flakes and cook for one minute more. If you’re using fresh herbs, don’t add them yet.
Add the red vermouth or wine and increase the heat to medium. Using a wooden spoon, scrape up any bits on the bottom of the pan and let it all simmer for a few minutes.
Add the tomatoes, chickpeas, pesto, fresh thyme and oregano, salt and pepper. Simmer over medium heat for about 15-20 minutes. Sprinkle with Parmesan cheese when you’re ready to serve.
Original recipe: Italian Style Garbanzos and Sausage Recipe, She Wears Many Hats
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