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This chickpea and sausage stew strikes the perfect balance of spicy, sweet, and savory. It’s a comforting and filling midweek meal option.

This chickpea and sausage stew is a perfect midweek throw-together kind of meal.

I love a recipe that requires throwing a bunch of stuff in a pot and calling it a day. This chickpea and sausage stew is just that. It’s also been a reader favorite for years now, and I regularly get comments from people letting me know that this is a recipe they keep on regular rotation. I think it’s because it’s so flavorful and so easy to modify depending on what you have available. It’s also one of those dishes that tastes even better the next day, so leftovers are a dream.

I love the balance of sweet, spicy, and savory flavors in this. I use hot pork sausage, sweet potatoes, carrots, and aromatics to create a stew that delivers more flavor than you’d think it would based on how easy it is to make.

How to make this chickpea sausage stew

What you need

Sausage: I use hot pork sausage, but try it with sweet Italian sausage. Honestly, your favorite sausage will work here. Chorizo or even sliced Andouille would be delicious.
Vegetables and aromatics: I use sweet potatoes, carrots, yellow onion, garlic, and a red chili pepper. You could mix and match depending on what you like. Try it with gold or white potatoes, parsnips, turnips, or your favorite stew vegetable. I also add dry thyme for an additional savory flavor.
Tomatoes: I use tomato paste for flavor and to help thicken the sauce, and I use a can of diced tomatoes for the sauce.
Chicken stock: You can use water instead, but you may need to add additional salt to compensate.
Chickpeas: Your favorite white bean will work here, but I love chickpeas. Try it with navy or cannellini. Red beans would also be great!
Parsley: I finish the stew with fresh parsley for a nice herby finish.
White rice: I serve the stew with cooked white rice, but it would be great with pearl couscous or buttered egg noodles.

How to make it

Step 1: Brown the sausage and transfer it to a paper towel-lined bowl. Drain off all but one tablespoon of fat in the pot.
Step 2: Add the onion, carrots, and sweet potato and sauté in the fat for about 10 minutes until they soften and begin to brown. If the pot seems dry, add a drizzle of extra virgin olive oil.
Step 3: Layer in the garlic, chili pepper, and tomato paste.
Step 4: Once the tomato paste deepens in color, add the stock, chickpeas, and cooked sausage. Bring to a boil then reduce the heat and simmer for 30 to 40 minutes or until the stew thickens and the vegetables are soft. Add freshly minced parsley after the stew finishes simmering.
Step 5: While the stew simmers, make a pot of rice or egg noodles to serve with the stew.

You’re ready to serve! Spoon cooked white rice between bowls and pile the warm stew on top. Finish with more fresh parsley on top of each bowl and dig in!