This chickpea and sausage stew is a delicious and easy meal to prepare. It tastes great served over rice or with crusty bread. Loaded with sweet potatoes and carrots, this hearty stew with sausage and chickpeas tastes so wonderful on a chilly night.
This chickpea and sausage stew is a great pantry meal. You just need a few ingredients, chuck them in a pan, stew them for about 30 minutes and that’s it. It’s warming and comforting and perfect for a colder night.
How to Make This Chickpea and Sausage Stew:
This recipe is ridiculously easy to make and you’re going to love how quickly it comes together.
First, start by browning the sausage. Remove the sausage from the pan and transfer to a bowl. You can line the bowl with paper towels to sop up any excess oil.
After you’ve removed the sausage, strain off all but one or two tablespoons of fat in the pot. Add the onion, carrots, and diced sweet potato and cook until softened and beginning to brown, about 10 minutes. After they’ve softened, add the garlic and chili pepper and then add tomato paste.
Add tomato paste to the vegetables and cook until it deepens in color. From there, it’s just a matter of adding the stock, chickpeas, and the cooked sausage. Stir and simmer for about 30-40 minutes or until the stew is thickened and the vegetables are very soft and tender. Pile that deliciousness on top of rice or with crusty bread and that’s it! You’ll have a filling dinner on the table in less than an hour.
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Chickpea and Sausage Stew
- Wide pot
- Small pot
Chickpea and Sausage Stew:
- 1 pound loose hot Italian sausage or sweet, if you prefer
- 1 yellow onion peeled and minced
- 2 small sweet potatoes peeled and finely diced
- 3 carrots peeled and finely diced
- 6 cloves garlic peeled and minced
- 1 red Fresno chili pepper trimmed and minced, or use crushed red pepper
- 1 teaspoon dry thyme optional
- 2 tablespoons butter
- 2 tablespoons tomato paste
- 4 cups chicken or vegetable stock
- 15 ounce can chickpeas drained and rinsed
- 14.5 ounce can diced tomatoes
- 2 teaspoons dry parsley or use 1/4 cup freshly minced
- Salt and pepper to taste
- 1 cup uncooked white rice
- 1 tablespoon butter or oil optional
- 2 cups water
- Salt, to taste
Cook the Sausage:
- Place a wide pot on the stove over medium heat. Once hot, add the sausage and cook, breaking it up with a wooden spoon for 8-12 minutes until well-browned and almost cooked through. If desired, add an extra sprinkle of crushed red pepper.
- Using a slotted spoon, transfer the sausage to a bowl. Drain off all but 2 tablespoons of fat in the pan.
Cook the Vegetables:
- Return the pot to medium heat and add the onion, sweet potato, and carrots. Cook, stirring occasionally, for about 10 minutes until softened. Season with salt and pepper.
- Add the garlic and chili pepper to the pan and cook for 1 minute.
- Melt the butter into the pot and add the thyme, if using, stirring to coat the vegetables with it. Add the tomato paste and cook for 1 minute more until the paste deepens in color.
Simmer the Stew:
- Pour the stock into the pot and scrape up any browned bits stuck to the bottom. Return the sausage to the pot. Add the chickpeas and tomatoes. Bring to a boil and season with salt and pepper. Reduce heat and simmer for 30 minutes, stirring occasionally. If the stew is sticking, add more stock or water.
Cook the Rice:
- While the stew simmers, cook the rice. Combine the rice, water, butter, and salt in a small pot. Bring to a boil, stir once, and cover. Simmer for 15 minutes. Turn off the heat and rest for 5-10 minutes before fluffing with a fork.
- Right before serving, stir the parsley into the stew. Season again to your preferences. Ladle the stew over the cooked rice. Enjoy!
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